lucy_n Wrote: ------------------------------------------------------- > Hi Seabag, > > I tried to cook partridge last night (roasted) and > think I rather over did it! Do you have any good > recipes you could share? > > Thanks! > Lucy Nigel Slaters recipe in principle Pot roast pheasant/partridge with celery and sage. But you can put near anyfing that takes your fancy, mine being chorizo and baby potatoes, dry vermouth instead of wine The thing is the leg takes longer than the breast, so brown the bird in butter on the legs and carcass back for a good 7-10 mins, only lightly browning the breast at the end. Then pot roast breast down in the vermouth and veg with a cartouche and lid over the top Take out after 18 mins ,turn the burn and cur the skin that joins the legs to the bird a little, you'll see the pink flesh now. Whack back in the oven for 5 mins max Take out and carve the breast of in one piece, slice through. Serve with the legs and veg and stock. Also game needs a little pinkness, it's essential in my opinion The mistake is to try and treat game birds like roasting chickens 🍴🔥😙 Lastly how do I put this😳. Our gut needs to adapt to the different enzymes in game, so it challenges us at first. Go with it and the body adapts to cope. Nothing wrong with the bird, we may need to visit the bathroom a bit at first. #GameGuts