Archive for Downsizer For an ethical approach to consumption
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Cathryn
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PartridgeHow shall we cook them? Simply roasted?
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sean
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Yep, and not for too long.
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12Bore
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Streaky bacon over the breasts to prevent drying?
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yummersetter
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ask Bodger to have a look in his new book 
I cooked one last weekend and overcooked it a bit (200 deg for 45mins)
It was stuffed with half a quince from the quince vodka jar and swaddled in streaky bacon.
210 for 10 mins and turn the temperature down to 180 for 25mins then rest bird for 15 mins is what I'd try next time.
Judith was cooking one too
"... roasted it at 220°C for about 25 minutes and let it rest for another 10. That was pretty well spot on - just slightly pink and not dried out at all. "
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judith
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Just to say, mine was stuffed, so if you don't use stuffing then reduce the time a bit.
Soup with the leftovers was pretty good too.
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Cathryn
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 I read those posts as well. Just didn't absorb as I didn't expect to have partridge to cook (he only brought them home this time as he is fed up of my teasing about his shooting ability.  )
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wellington womble
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Me too. Never dreaming a brace would leap into my basket at farmers market yesterday. We'll see which lump of meat himself wants to roast tonight (he had a choice of shoulder of mutton, proper chicken or partridge)
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wellington womble
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Partidge and root vegetable pot roastVery tasty recipe for partridge. Put here mostly so that I can look it up myself next time I get hold of them
2 Partridge(s)
2 slices of bacon
3 small potatoes
4 large carrots
an onion
a chunk of celeraic
sprig of thyme, a few sage leaves and a sprig of rosemary
a large glass of white wine
chicken stock to cover
salt and pepper
Peel and chop the veg into chunks, and put in a ovenproof pot. chope the herbs and add them. Put the partridge(s) on the top, covering the breasts with the bacon, then pour over the wine and stock. Bring to the boil, cover the pot and chuck in a medium oven (160 deg C) for a couple of hours. Remove the partridge to thicken with flour/cornflour if you like, season, then scoff.
Very wintry stew - really tasty, though. I'm guessing most combinations of root veg would work - parsnips, shallots, leeks etc. And next time I might put some borlottis or pearl barley in. But YUM!
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