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Its game on at Waitrose

14th September 2010 Print
Roast Partridge

It’s official, Game season has arrived, and with it comes an array of culinary delights – in particular, the partridge, now available in-store at Waitrose.

Partridge has a more delicate flavour than grouse, so it’s perfect for those who haven’t experienced game before.  The pale coloured flesh is lean and low in fat which makes it a healthier choice.

It’s easy to cook as can be bought pre-prepared, and as it is able to take on robust flavours during cooking.  The most popular way to cook a partridge is to roast the bird covered in bacon, which keeps the juices inside and ensures a juicy, tender bird.

Try this easy Waitrose recipe for Roast Partridge:

Roast Partridge with Cranberry and Red Wine Gravy

A great alternative to a roast chicken, partridges require very little preparation when bought oven ready and are quick to cook.

Ingredients (serves 2)

2 x 270g Waitrose Partridge topped with bacon (find in the chilled poultry section)
½ small onion, finely chopped
2 sprigs fresh rosemary
20g butter
1 tbsp cranberry jelly
100ml red wine


1. Preheat the oven to 200°C, gas mark 6. Remove the bacon from the partridges and finely chop, then mix with the onion. Rinse the birds and pat dry using kitchen paper.

2. Using your fingers, loosen the skin from the breast meat and pack the bacon and onion under the skin of the birds. Place the partridges in a non-stick roasting tin.

3. Tuck the rosemary sprigs inside the birds and dot them with half of the butter. Roast for 40 minutes, or until cooked and the juices run clear

4. Transfer the partridges to serving plates and keep warm. Pour the juices from the roasting tin into a small saucepan. Add the cranberry jelly and wine to the pan juices with the remaining butter and a little seasoning. Cook over a gentle heat, stirring until the jelly has dissolved, and the sauce is bubbling and has reduced slightly. Strain through a sieve and serve in a jug alongside the partridges, with a pile of celeriac mash and seasonal vegetables.

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Roast Partridge