📝 About This Recipe
This classic game dish captures the rustic elegance of the English countryside, offering a delicate, lean meat that is far more nuanced than standard chicken. Wrapped in salty pancetta to maintain moisture and roasted with aromatic root vegetables, the partridge develops a beautiful golden hue and a subtle sweetness. It is a sophisticated yet approachable centerpiece that celebrates the rich, earthy flavors of traditional autumn hunting seasons.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Young Partridges (oven-ready, at room temperature)
- 4-6 slices Pancetta or Smoked Streaky Bacon (thinly sliced)
- 50 grams Unsalted Butter (softened)
- 6 sprigs Fresh Thyme (divided)
- 4 cloves Garlic (lightly smashed)
The Roasting Bed
- 4 pieces Shallots (peeled and halved)
- 2 pieces Carrots (cut into thick batons)
- 2 tablespoons Extra Virgin Olive Oil
Glaze and Pan Sauce
- 1 tablespoon Runny Honey (wildflower or clover preferred)
- 100 ml Dry Sherry or White Wine (for deglazing)
- 150 ml Chicken or Game Stock (high quality)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F/Gas Mark 7). High heat is essential for roasting game birds quickly to keep them succulent.
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2
Remove the partridges from the refrigerator 30 minutes before cooking. Pat the skin completely dry with paper towels to ensure a crisp finish.
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3
Season the cavities of each bird generously with salt and pepper, and tuck one sprig of thyme and one smashed garlic clove inside each bird.
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4
Rub the softened butter all over the skin of the partridges. This adds flavor and helps the pancetta adhere.
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5
Drape 2-3 slices of pancetta over the breast of each bird, overlapping them slightly. This 'barding' technique protects the lean breast meat from drying out.
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6
In a heavy-based roasting tin or cast-iron skillet, toss the shallots and carrots with olive oil, salt, and the remaining garlic and thyme.
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7
Nestle the partridges on top of the vegetables. Place the tin in the center of the oven and roast for 15 minutes.
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8
While roasting, mix the honey with a teaspoon of warm water to create a thin glaze.
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9
After 15 minutes, remove the tin from the oven. Carefully brush the honey glaze over the pancetta and the exposed legs of the birds.
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10
Return to the oven for another 5-10 minutes. The partridges are done when the juices run clear when the thigh is pierced, or an internal thermometer reads 65°C (150°F).
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11
Transfer the birds to a warm plate, cover loosely with foil, and let them rest for at least 10 minutes. Resting is crucial for the juices to redistribute.
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12
Place the roasting tin over medium heat on the stovetop. Pour in the sherry or wine, scraping the bottom to release the caramelized bits (fond).
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13
Add the stock and simmer until the liquid has reduced by half and thickened slightly. Strain through a fine-mesh sieve into a warm gravy boat.
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14
Serve the partridges whole or halved, accompanied by the roasted vegetables and a drizzle of the pan sauce.
💡 Chef's Tips
Always bring game birds to room temperature before roasting to ensure even cooking. Do not overcook; partridge is very lean and can become tough if it passes medium-well. If the pancetta isn't crisp enough by the end, run it under a hot broiler for 60 seconds. Use a small bunch of watercress as a bed for the birds to catch the resting juices. If you can't find partridge, this recipe works beautifully with Cornish game hens.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes or a buttery celeriac purée. Pair with sautéed savoy cabbage and chestnuts for a true autumnal feel. A glass of medium-bodied Pinot Noir or a dry Sherry complements the gamey notes perfectly. Add a spoonful of redcurrant jelly on the side for a sweet and tart contrast. Roasted root vegetables like parsnips or beets make an excellent earthy accompaniment.