ROASTED PARTRIDGE WITH ROSEMARY AND BRANDY SAUCE
recipe for Roasted Partridge with Rosemary and Brandy
Sauce has been reproduced courtesy of Natoora
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for Roasted Partridge with Rosemary and Brandy Sauce
60g slightly salted butter
2 sprigs rosemary
freshly ground black pepper
fine sea salt
1.5 tbsp. brandy
3 tbsp. water
to make Roasted Partridge with Rosemary and Brandy
the oven to 200°C.
the birds with salt and pepper. Truss them and set
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.
the rosemary in the pan and bake for 10 minutes
without the lid, basting regularly.
from the pan and put the partridges in an oven proof
with the buttery cooking juices and put the lid
on. Cook for 3 - 5 minutes.
out of the oven and leave to rest for 10 minutes.
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.
the pan to get all those lovely juices. Season and
leave to simmer for 5 minutes until thickened.
remove the trussing and serve with the brandy sauce
and some seasonal vegetables.
with permission of Natoora
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