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.
