Partridge
with a Lime Reduction
Preparation Time: 0 Hours & 10 Mins
Cooking Time: 0 Hours & 30
Mins
Ingredients
4 partridge, ready prepared
2 limes
butter or olive oil
4 rashers bacon
4 slices French bread
50g-75g paté (optional)
Notes
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
For convenience, use ready prepared roast potatoes
or serve with mash seasoned with olive oil, garlic and herbs.
Methods/steps
Spread butter or olive oil over the bird, season with salt and pepper
and, allowing one rasher of bacon per bird, cut into four and place
on the breast and legs. (If necessary stretch the bacon with the back
of a knife). Using one lime, squeeze a little juice over each bird.
Put in a roasting tin
and cook for about 30 minutes. Check the birds are cooked by inserting
a skewer into the breast. They are ready when the juices run clear.
Ten minutes before the
end of cooking, dip the bread into the hot oil next to the partridge
and roast together with wedges of lime.
Spread a little paté
on each piece of bread and place the partridge on top. Serve with
roast potatoes, salad and redcurrant jelly.
Serving Suggestion
Serve
with:
roast potatoes
rocket salad
redcurrant jelly, cranberry jelly or salsa.
