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Gluten Free
Servings 2
Calories 839 kcal
Phil Vickery
Prep Time10 mins
Cook Time13 mins
Total Time23 mins

Ingredients
 

  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 English partridge, wish bone removed
  • salt and freshly ground black pepper, freshly milled
  • 2 tsp white wine vinegar
  • 150 ml glass medium white wine
  • 284 (half pint) fairly strong chicken stock
  • pinch sugar
  • 1 tsp unsalted butter
  • 8 seedless white grapes, sliced in 2
  • 2 tbsp browned flaked almonds

Instructions
 

  • Preheat the oven to 220C gas 7.
  • Heat the butter and oil in ovenproof frying or sauté pan.
  • Once foaming lightly, season the bird all over with a little salt and pepper.
  • Place leg side down, brown for a minute or so, and pop into the hot oven.
  • Cook for 5 minutes.
  • After the 5 minutes stage, remove the bird from the oven, turn it onto the other leg, spoon over the buttery juices and oil, return to the oven.
  • Cook for a further 5 minutes.
  • After 5 minutes, remove the pan from the oven, place the bird breast side down and return to the oven for 3 minutes. Again spooning over the buttery juices.
  • Once cooked, remove the pan from the oven, take the partridge out of the pan, place it onto a warm plate, and cover it with foil.
  • Leave to rest in a warm place for 6-8 minutes, covered.
  • After 10 minutes, place the bird onto a chopping board, breast side up.
  • Run a sharp knife down through where the leg is attached to the breast, then carefully pull the leg away from the body of the bird. Repeat this for the other leg; keep warm.
  • The meat will be rose pink and very juicy.
  • Next, run the knife down the breast bone, as close as possible, and right down to where the wing is attached. Next, cut through the ball and socket joint, where the wing is attached to the bird's breast, and carefully pull off the breast meat, repeat on the other side.
  • Place onto the legs and keep warm, covered with foil.
  • Make the sauce by placing the carcass into a small saucepan, add the vinegar and white wine. Bring to the boil and boil until almost all the wine has evaporated.
  • Add the chicken stock and pinch of sugar and bring to a boil.
  • Simmer until thick and syrupy, about 5-6 minutes.
  • Finally, add the butter and mix well, then strain through a fine sieve.
  • Place into a clean saucepan and add the grapes, almonds, and a touch of salt and pepper to taste.
  • Place the warm partridge legs on the plate, crossed at the top.
  • Place the breasts on top of the legs, and carefully spoon over the hot sauce.
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Nutrition Facts
Roasted English Partridge with Grapes and Almonds
Amount per Serving
Calories
839
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
346
mg
15
%
Potassium
 
1234
mg
35
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
87
g
174
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Game, Main Course
Cuisine Autumn, British, Summer
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