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You are here: Home > Recipes > Whole Roasted Partridge With Cabbage & Bacon, Mashed Potato & Gravy
Whole Roasted Partridge With Cabbage & Bacon, Mashed Potato & Gravy30/11/2007 09:55
Ingredients
4 Oven Ready Partridge
4 Sprigs of Thyme
2 Garlic Cloves
1Savoy Cabbage
6 Rashers Rindless Back Bacon
5 Large Potatoes, peeled & cut into rough 1 cm pieces
Butter 250g
Milk 50ml
Double Cream 50ml
Salt & Pepper
Water
Method
Pre heat oven to 220 o c/Gas Mark 6
Place 1 Sprig of Thyme & Half a Clove of Garlic in the cavity of each Partridge
Season the breast with Salt, Pepper & Butter (rubbing in well)
Place in a roasting tin & put in the pre heated oven for 15 mins, then remove & allow to rest
Place the diced Potato in a pan of salted cold water, bring to the boil & simmer until soft
Drain & Mash with the Butter & add seasoning to taste
Cut the Cabbage & Bacon into thin strips & fry the Bacon in a pan for 5 mins before adding the Cabbage & 5 tbl spoons of Water
Cook until soft
Remove the Legs from the Partridges, place the Breast in a pan with the remaining butter & fry for 2-3 minutes, add approximately half a pint of cold water, cover & simmer
Once the liquid is reduced by half, add the Legs cover & simmer again until most of the liquid has reduced
Serve with the Bacon, Cabbage & Mashed Potato
 Download this recipe (in microsoft word format)
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