Tuesday, 13 October 2009

roast partridge

not inspired to write much about this even though it was extremely nice and made me vow to buy more game. i suppose it's because it's not really a recipe as such - more a reminder to myself about how to cook it. (i like looking back at what i have been cooking over the year. it makes me realise that what we eat is pretty seasonal and the blog becomes a diary of the year. it also surprises me what weird and wonderful things i could be bothered to make.)

partridge, in actual fact, isn't very gamey at all. it does smell a bit funny uncooked - kind of like it's gone off - but that's presumably because it has been hung properly. once out of the oven, it's succulent and sweet and really very tasty.

the recipe i used, which was mark hix's, said to cook the partridge for fifteen minutes. we found this was not enough so we doubled the time. they were not overcooked at all - though if you like your partridge pink, perhaps stick to hix's recommendation.

ROAST PARTRIDGE
for two

2 partridges
salt and pepper
about 50g butter

preheat the oven to 220C. season the birds generously and then rub the butter all over them. place them in a roasting tray and cook for 30 minutes, basting once or twice. allow to rest properly - at least ten minutes - before eating.

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