Recipe: Roast partridge with rosemary potatoes

This delicious roast partridge recipe keeps the meat moist and the skin crispy and golden… serve with salad in summer, and seasonal veg in winter!

Recipe by: West London Shooting School

Roast partridge recipe with rosemary potatoes | serves 4 

Ingredients

• 1 whole partridge
• 1 chicken stock cube
• 4 cloves garlic peeled and lightly smashed
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp paprika
• 1 sprig of rosemary leaves stripped and minced
• 1 sprig of thyme leaves stripped and minced
• 4 tbsp unsalted butter melted
• ½ lemon (squeeze 1 tbsp juice and use squeezed lemon to stuff partridge)
• 2 big potatoes
• 1 sweet potato
• 1 tsp salt
• 1 tsp black pepper
• 1 sprig of rosemary leaves stripped and minced
• 2 cloves garlic peeled and lightly smashed
• Olive oil

Method

1. Pat dry the partridge inside and out with paper towels. Place the partridge breast side up. Starting from the drumbstick side loosen the skin from the breast, using the back of a spoon to help. Set aside.
2. In a small bowl combine all of the seasonings, minced rosemary and thyme with 1 tbsp lemon juice and one stick of melted butter. Stir to combine and set aside.
3. Get a roasting tray and place a rack to raise the partridge off the tray, add the chicken broth. Add partridge breast side up. Stuff the cavity of the partridge with crushed garlic cloves and half a lemon.
4. Pour half the butter mixture under the skin, distribute the mixture under the skin over whole of partridge with the remaining butter mixture evenly over the top of the partridge.
5. Peel potatoes, cut them lengthways and put them in boiling water to boil for 15 mins, add 1 Tbsp of salt. Then transfer to a tray with olive oil,salt, rosemary and garlic.
6. Cook Partridge on 180 for 25 mins, cover with foil. For the last 10 mins adjust oven to 200 and place potatoes in oven to allow the skin to brown also remove foil to allow partridge to golden. Rest for 5 mins before slicing.