Roast Partridge with Bread Sauce

Roast Partridge with Bread Sauce
08 January 2016

Recipes, Chefs of De Dietrich

Recipes by Mike Robinson: Roast Partridge with Bread Sauce 

This dish makes a lovely Sunday lunch or smart main course; however table manner aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings! 

Ingredients (Serves 4) 

  • 4 Young Partridge, plucked and gutted
  • 8 Sprigs of Rosemary
  • 2 Bulbs of Garlic
  • 2 Bay Leaves
  • Butter
  • 4 Slices of Streaky Smoked Bacon
  • Salt and Pepper
For the bread Sauce:
  • 1 Pint of Whole Milk
  • 1 Shallot
  • 20 Cloves
  • 2 Sprigs of Thyme
  • Pinch of Nutmeg

  1. Spread the legs wide to even cooking time.  Cut your bulb of garlic in half across the equator and stuff ½ up the cavity of each bird along with 2 sprigs of Rosemary.  Season the top of the bird and spread with a little butter and lay bacon over the breasts.
  2. Roast in a pre-heated oven (200c) for 20 mins then rest for 20 mins with a cloth over the top.  This allows the juices to relax back into the meat, making it juicy and succulent.
  3. For the bread sauce – peel the shallot and stud with the cloves.  Pour milk into a saucepan and heat with the onion and the thyme.  Just before boiling point, turn off and leave to infuse.  In a food processor, whiz up the bread til you have crumbs (use the pulse button as its not so fine).  Stir the bread into the milk (onion & thyme removed) and warm to thicken.  Add nutmeg and salt & pepper to taste.
  4. Serve with all the trimmings: game chips ( potato slices crisped up in hot oil), roast potatoes, good quality redcurrant jelly and slow braised red cabbage. Pour the roasting juices over the meat. 

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Roast Partridge with Bread Sauce Roast Partridge with Bread Sauce (983 KB)