Thursday, 26 September 2013

Pot Roast Partridge

Hubby went to visit our local game butcher and came home with a brace of dressed partridge.  He then set about changing a recipe found on the Good Food Website for pheasant accordingly:-

Pot Roast Partridge
Serves 2  Approx. WW Pro Points 15

2 partridge, plucked and dressed
1 tbsp. flour
2 tbs. veg oil
2 rashers smoked bacon, thinly sliced
 8 shallots peeled
2 carrots peeled and cut onto chunky batons
2 parsnips, peeled and cut into chunky batons
1 clove garlic,
1 tsp. thyme
1 tsp. marjoram
2 bay leaves
100ml marsala
50ml red wine
200ml chicken stock
1 tsp. sugar

Heat the oven to 160oc/fan.  Dust the partridge in flour, heat the oil and brown the partridge.  Remove them from the pan and set to one side.

The fry the bacon, chopped garlic, vegetables and herbs with a little flour for 5 mins until the veg takes on some colour.  Place the partridge back in to the dish and pour over the marsala, wine, stock and sugar.

Cover and cook for about 40 mins.  Serve.

I cannot tell you how delicious this was, lightly gamey in flavour, sweet with the marsala and wine with a lovely herby taste.  The partridge being so small do not take long to cook and they were tender and juicy.  Will definitely be requesting this again from hubby.

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