Description
A classic roast partridge recipe served with a rich and tangy red currant sauce, perfect for an elegant dinner. The partridges are seasoned, roasted to perfection, and complemented by a butter-based sauce infused with onion, garlic, thyme, red wine, and red currant jelly.
Ingredients
Scale
Partridge
- 2 partridges
- Salt to taste
- Pepper to taste
Red Currant Sauce
- 200 ml red currant jelly
- 100 ml red wine
- 50 g butter
- 1 onion, chopped
- 1 garlic clove, minced
- 3 sprigs fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the partridges evenly.
- Season Partridges: Season the 2 partridges with salt and pepper thoroughly, ensuring even coverage for optimal flavor.
- Prepare Roasting Pan: Place the seasoned partridges in a roasting pan, ready for the heat of the oven.
- Make Sauce Base: In a saucepan, melt 50 grams of butter over medium heat, then sauté the chopped onion and minced garlic until they turn golden and fragrant.
- Add Wine and Herbs: Pour in 100 ml of red wine and add 3 sprigs of fresh thyme, allowing the mixture to simmer for a few minutes to reduce and concentrate the flavors.
- Incorporate Jelly: Stir in 200 ml of red currant jelly, mixing well to create a rich and tangy sauce to complement the partridge.
- Roast Partridges: Pour the prepared red currant sauce over the partridges in the roasting pan. Roast in the preheated oven for 30 to 35 minutes, basting occasionally with the sauce to keep the meat moist and flavorful.
- Rest: Remove the partridges from the oven and let them rest for 10 minutes before serving to allow the juices to redistribute.
Notes
- Basting the partridges during roasting ensures juicy and flavorful meat.
- Letting the meat rest after roasting helps retain moisture and improves texture.
- You can substitute red currant jelly with cranberry jelly if unavailable.
- Ensure the partridges are fully cooked; the internal temperature should reach at least 74°C (165°F).
