Roast partridge with red wine and redcurrant jelly jus
With thanks to the experts at The Ginger Pig for sharing this recipe.
- 2 plump partridges
- 25g (10oz) butter
- 25g (10oz) plain flour
- 125ml (4fl oz) red wine
- 1 tbsp redcurrant jelly
1. Preheat the oven to 200 deg C gas mark 6. Smear the butter evenly over the partridge breasts. Lightly oil a small roasting tin, add the partridges and place in the hot oven to roast for 30-35 minutes. Test if the birds are cooked by piercing the thickest part of the leg with a skewer - the juices should run clear.
2. When cooked, remove the bird from the oven, place on a warm plate and keep warm. Add the flour to the roasting tin and mix well, then blend in the red wine and redcurrant jelly. Place the tin over a medium-high heat and mix well, bring to a simmer and allow the liquid to reduce slightly, then serve with the partridge.