Pot Roast partridge with cider, garlic & redcurrant.

Wild & Game

2 partridges
1 large echalion shallot, finely diced
1 rasher bacon, chopped
1tsp minced garlic
3tsp fresh thyme leaves
2300ml dry cider
50ml chicken stock
1tbs redcurrant jelly
2tbs creme fraiche
1tsp sea salt
2tbs cornflour


Serves 2

Preheat the oven to 220˚C.

Heat a glug of olive oil and a small knob of butter in an oven proof lidded cooking pot. Fry the partridges until browned, then remove and set aside.

Add the shallot and bacon to the pan and cook until the shallot is soft. Add the garlic and thyme and cook for 30 seconds. Add the cider, stock and redcurrant jelly. Heat until bubbling, then add the partridges. Put on the lid and place in the oven for 20-25 minutes until the partridges are cooked (to check, place a skewer between the leg and the breast and the juices should run clear).

Remove from the oven. Take out the partridges and stir the crème fraiche into the pot. Mix the cornflour with cold water and stir into the pot: heat gently until thickened.
Add salt and pepper to taste.

Serve the partridge with vegetables of your choice, and plenty of the sauce.