This recipe for Roasted Partridge with Rosemary and Brandy Sauce has been reproduced courtesy of Natoora - www.natoora.co.uk

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Ingredients for Roasted Partridge with Rosemary and Brandy Sauce

2 partridges
60g slightly salted butter
2 sprigs rosemary
freshly ground black pepper
fine sea salt
1.5 tbsp. brandy
3 tbsp. water

How to make Roasted Partridge with Rosemary and Brandy Sauce

• Preheat the oven to 200°C.

• Season the birds with salt and pepper. Truss them and set aside.

• Melt the butter in a cast iron casserole dish. When it stops foaming, lay the partridges on their sides and brown for a couple of minutes on a low heat, basting all the time. Then do the same on their backs for another couple of minutes.

• Put the rosemary in the pan and bake for 10 minutes without the lid, basting regularly.

• Remove from the pan and put the partridges in an oven proof dish.

• Cover with the buttery cooking juices and put the lid on. Cook for 3 - 5 minutes.

• Take out of the oven and leave to rest for 10 minutes.

• While they are resting, make the brandy sauce. Add the brandy to the cast iron pan where you seared the birds, add the water and bring to the boil.

• Scrape the pan to get all those lovely juices. Season and leave to simmer for 5 minutes until thickened.

• Then remove the trussing and serve with the brandy sauce and some seasonal vegetables.

Serves 2

Published with permission of Natoora

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