Honey & black pepper partridge with roasted squash

Honey & black pepper partridge with roasted squash

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(4 ratings)

Prep: 20 mins Cook: 1 hr

More effort

Serves 4
This special autumnal main is simpler than it looks

Nutrition and extra info

Nutrition:

  • kcal508
  • fat18g
  • saturates4g
  • carbs25g
  • sugars17g
  • fibre3g
  • protein61g
  • salt1.18g
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Ingredients

  • 4 oven-ready partridge
  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250ml dry cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 tbsp clear honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 200ml chicken stock
  • 1 butternut squash, peeled and cut into 2½ cm chunks
  • few thyme sprigs, leaves stripped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  1. Cut the backbone out of one of the partridges using a strong pair of kitchen scissors or poultry shears. Turn the bird over, then use your bodyweight and press down on the middle of the breast with the heel of your hand, until the partridge flattens out. Repeat.

  2. Heat a little oil in a large non-stick pan. Season the birds with salt and pepper, then brown them quickly – 2 at a time – in the pan. Lift out, and set aside.

  3. Mix the cider with the honey, reserve one-third of the mix, then tip the rest into the pan to deglaze. Stir in the stock, then reduce the liquid down for 5 mins or until you have a syrupy sauce. Season to taste.

  4. Heat oven to 220C/200C fan/gas 7. Pop the squash into a mixing bowl, toss with most of the thyme, seasoning, a little of the reserved cider mix and 1 tbsp olive oil. Tip onto a non-stick baking tray, then roast for 30 mins.

  5. Now toss the partridges in what’s left of the cider mix. Grind lots of black pepper over and scatter with a good sprinkling of salt. Nestle the partridges amongst the squash, breast-side up. Sprinkle with a little more thyme. Roast for 15 mins, then remove the birds and let them rest. Turn off the oven and keep the squash warm. Cut the birds into quarters and serve on top of a pile of squash. Drizzle around a little of the sauce and scatter with a little thyme, to serve.

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Comments, questions and tips

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Comments (4)

LittlePipper's picture
5

First time we have ever cooked Partridge and it was such a great recipe to do and very easy to follow. The end result was just fantastic and we served it with broccoli. Highly recommend!

Ali_IRL's picture
2.5

I wasn't bowled over by this recipe. It was nice, but a bit mundane at the same time. Nothing wrong with it, but nothing to rave about.

Olivoyl's picture
5

Highly recommended, I substituted cauliflower for some of the squash and also used dried thyme as I didn't have any fresh.

flynn123's picture

This recipe is a MUST - having never eaten any "game" before I was slightly worried that I would NOT like it - it was wonderful - I did a test run before cooking this meal for our guests last night. I did not change anything.

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