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Classic Roast Partridge with redcurrant gravy

Partridge is a bird, that unlike other gamey birds, has meat that is sweet and delicately flavoured. It pairs well with the tartness of the redcurrant sauce.

  • Prepare: 10 Minutes
  • Cook: 45 Minutes
  • Serves 2
Ingredients & instructions
  • 25g Organic butter
  • 2 Partridges
  • Vegetable oil, for the tin
  • 25g Plain flour
  • 125ml Red wine
  • 1 tbsp Redcurrant jelly

1 – Preheat the oven to 200c/gas mark 6. With clean hands, using your fingers, smear the organic butter over the partridge breasts. Lightly oil a roasting tin with the vegetable oil, add the partridges to the tin and place in the preheated oven and roast for 30-35 minutes.

2 – To check the birds are cooked, insert a sharp knife into the thickest part of the bird, if the juices run clear then it is cooked.  Remove the birds from the oven and, place on a plate and keep warm whilst you make the gravy.

3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Place the tin over a medium-high heat, and continue to stir, bring the gravy to a simmer and allow the liquid to reduce slightly, then serve with your roasted partridge, potatoes and fresh vegetables.

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