Partridge marinated with fennel sage & lemon

Ask the butcher to remove the breast and leg from each side leaving them attached, so you end up with four almost boneless 1/2 partridge.

Marinade Ingredients

  • 2 tablespoons of capers squeezed
  • 2 tablespoons of fennel seeds lightly crushed with a pestle and mortar
  • 2 tablespoons of lightly chopped fresh rosemary
  • 2 tablespoons of lightly chopped parsley
  • 2 cloves of garlic thinly sliced
  • Zest and juice of one lemon
  • Mix all of the above together
  • 1/2 lemon very thinly sliced
  • 8 sage leaves
  • 4 slices of pancetta or Wenlock Edge bacon
  • 4 bay leaves
  • 4 cocktail sticks

Method

1. Place the partridge halves skin side down. Apply two sage leaves and two thin slices of lemon to each breast and cover with 1 teaspoon of the marinade.

2. Fold the leg over so it covers the breast, sage and lemon

3. Place a bay leaf on each bundle & wrap once around with one slice of pancetta and hold in place with cocktail stick

4. Pour the rest of the marinade over the partridge parcels. Cover, refrigerate and leave over night.

5. To cook the partridge seal them till lightly browned. Then bake in an oven @ 200c for about 8-10mins. Let them rest in a warm place for 8 mins to relax and carry on cooking through (they should be lightly pink). Remove the bay leaf and serve with a light gravy from the carcass, some braised leeks, buttered carrots, creamy mash and plenty of fresh parsley.

Recipe courtesy of Stuart at The Hundred House, Norton.


Share:

Facebook
Twitter
Pinterest
LinkedIn
On Key

Related Posts

Ludlow Food Festival playing with fire

 Ludlow Food Festival celebrates its 30th anniversary this September.  This vibrant three-day celebration highlights the Marches region’s rich heritage of great food and drink, from

Shifnal race boosts good causes

Five good causes have received a boost thanks to Shifnal’s 10K race. The sell-out event in April was organised by a group of the town’s

A woodland tail

On a family holiday, Ed has his first ever sighting of a rare British treasure. The bird hide overlooks a woodland glade. At first glance

Summer sowing

Ann looks forward to the new season. There’s plenty to keep you busy in the vegetable plot at the moment. Plant smaller quantities little and

Learning in the great outdoors

Neil Thomas looks at the work of a charity promoting a deeper love of the natural world. It is the UK’s leading environmental education charity