There is no easy way to say this but I used up the last of my Partridge tonight and of all the game birds, Partridge is quickly becoming a firm favourite in my house.
It might be the Bank Holiday weekend but having worked all morning, I’ve missed most of the sun so I wanted to cook something that had a real nice summery feel to it.
For whatever reason, Partridge always tastes great when cooked with citrus fruits, especially cider so it made sense to use it in tonight’s dish.
This is such an easy, no nonsense dinner to cook that takes no more than 20 minutes to cook. It’s light and refreshing to eat and up get a real nice zing from the orange/cider reduction that isn’t too overpowering.
Bacon Wrapped Partridge w/ Orange,Cider & Thyme reduction, served with asparagus & roast beetroot.
1 large orange, sliced
1 pack unsmoked bacon
1 beetroot, quartered
Handful of fresh thyme
Bottle of dry cider
2 tbsp marmalade
Preheat oven to 220c.
Cover Partridge in orange slices then wrap in bacon.
Place it in a roasting tin with your beetroot and roast for 20 mins.
After 15 mins of cooking, pour 1/2 bottle cider in a saucepan and simmer, add marmalade and a handful of fresh thyme, let it reduce.
Wrap your asparagus in the bacon and grill for 5-7 mins (I used a George foreman).
Remove Partridge and Beetroot from oven, plate up and pour the reduction over your Partridge.