Roasted partridge with seasonal vegetables

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Anna Haugh
From Saturday Kitchen


For the noisette potatoes

  • 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller
  • 200g/7oz unsalted butter

For the roasted partridge

  • 2 prepared partridge, breasts removed and keep the bones (ask your butcher or supplier to do this for you)
  • 2 tbsp olive oil
  • 75g/2½oz unsalted butter

For the sauce

  • 2 tbsp oil or unsalted butter
  • reserved bones, from the partridge (see above)
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 4 carrots with tops, peeled and chopped
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 bay leaves
  • 500ml/18fl oz red wine
  • 300ml/10fl oz chicken stock

For the green bean salad

  • 200g/7oz green beans
  • 1 bunch flat leaf parsley, chopped
  • 2 tbsp olive oil, plus 4 tbsp for the dressing
  • 100g/3½oz girolle mushrooms
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