Description
A classic roast partridge recipe served with a tangy and sweet red currant sauce, perfect for a cozy dinner. The partridges are seasoned, roasted to perfection, and basted with a luscious sauce made from red currant jelly, red wine, and fresh thyme.
Ingredients
Scale
Partridge
- 2 partridges
- Salt to taste
- Pepper to taste
Red Currant Sauce
- 200 ml red currant jelly
- 100 ml red wine
- 50 g butter
- 1 onion, chopped
- 1 garlic clove, minced
- 3 sprigs fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for roasting the partridges evenly.
- Season Partridges: Season the partridges generously with salt and pepper, then place them in a roasting pan to prepare for cooking.
- Sauté Aromatics: In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden and fragrant.
- Make Sauce: Pour in the red wine and add the fresh thyme sprigs. Let it simmer for a few minutes to reduce slightly. Then, stir in the red currant jelly until the sauce is smooth and combined.
- Roast with Sauce: Pour the prepared sauce over the partridges in the roasting pan. Place the pan in the oven and roast for 30-35 minutes, basting the birds occasionally with the sauce to keep them moist and flavorful.
- Rest: Once roasted, take the partridges out of the oven and let them rest for 10 minutes before serving to allow the juices to redistribute.
Notes
- Make sure to baste the partridges several times during roasting for a more flavorful and moist result.
- If red wine is unavailable, a good quality grape juice mixed with a splash of vinegar can be substituted.
- Allowing the partridge to rest after roasting is crucial to keep the meat tender.
- This sauce pairs beautifully with roasted vegetables or mashed potatoes for a full meal.
