Roast Partridge in a Lightly Curried Cream Sauce

Name: Roast Partridge in a Lightly Curried Cream Sauce
Prep time: 10 min
Cook time: 20 min
Yield: Serves 1 - 2
Ingredients: 4 red legged partridge; 200ml chicken stock; 1-2 tablespoons creme fraiche; 1 onion, thickly sliced; 1 teaspoon medium curry powder; 5 cloves garlic, unpeeled; 1 tablespoon cornflour

Feeds 1 - 2 people
Prep time 10m
Cook time 20m

Description

This easy pan sauce is a fun way to serve partridge and makes a change from the usual wine-based sauces. We love to serve this with potatoes, or perhaps a vegetable gratin. The curry flavour is light and the sauce creamy, which will make this one popular with the whole family.

Ingredients

4 red legged partridge
200ml chicken stock
1-2 tablespoons creme fraiche
1 onion, thickly sliced
1 teaspoon medium curry powder
5 cloves garlic, unpeeled
1 tablespoon cornflour

Method

Preheat the oven to 220C.
Place the onion and garlic into a roasting tin and toss with oil. Sit the partridge on top and put a chunk of butter and some thyme into the cavity of each bird. Rub the outside with more butter or oil and season well with salt and pepper.
Roast your partridges in the oven for 15 minutes. After this time, remove them, cover and allow them to rest while you finish the sauce.
Deglaze the roasting pan with the chicken stock over medium heat, allowing it to bubble down while you scrape up any bits from the bottom.
Combine the cornflour with a little gravy to make a paste. Add this to the gravy and whisk to combine. Add the creme fraiche and curry powder off the heat, then return and gently heat through for a few minutes until the curry powder is cooked out. Check the seasoning and serve with the partridge.

Roast Partridge in a Lightly Curried Cream Sauce

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