Perfect Roast Partridge

By Tristan Henry

To elevate your upland bounty, all you have to do is give a pluck.

The itinerant uplander knows just how much effort goes into the procurement of a partridge, particularly on public land, so why not make sure that your time and passion for these birds is reflected in the produce? I like to take special care of cleanly-killed birds, that is to say the ones that aren’t too shot up, by preparing them whole and letting their subtile wildness shine through.

 

Ingredients

  • 2 whole-plucked Chukar, Partridge or small forest grouse, brined
  • 3 Tbsp butter
  • 4 cloves garlic
  • 1 small lemon, cut into wedges
  • 2 tbsp Glace Di Viande, preferably made from light-meated fowl.
  • 2 tbsp white wine or lemon juice
  • 1 tbsp flour
  • Fresh rosemary
  • Coarse salt + black pepper

Directions

Pluck and Brine your birds (basic brine recipe available here).

Remove from brine, drain thoroughly & pat dry - for real crispy skin, you can go one step further here and dry the birds in your refrigerator, or outside, if it’s cold enough.

Once dried, thoroughly season the cavity of each bird with salt and pepper. Add a sprig of rosemary, a smashed clove of garlic and a lemon wedge.

Set your birds in a ceramic dish, brush generously with 1 tbsp melted butter and add a sprinkle of salt.

Place dish in a 515*F Oven on a middle rack for 20 minutes.

Remove, tent with foil, and let rest 5 minutes before serving.

Combine drippings, 2 tbsp GDV, flour, and a splash of white wine to a saucepan, reduce by half & whisk in remaining cold butter.

Serve over wild rice or barley & Jus.