Ingredients

Partridge

• 2 young partridge
• 2 garlic cloves, bruised with the side of a knife
• 2 rosemary sprigs
• 4 small bay leaves
• 4 thin rashers of smoked streaky bacon (rind removed)
• olive oil
• maldon salt and freshly ground pepper

Sauce

• 500ml game stock
• 100ml red wine (light-medium)

To Serve

• 2 generous handfuls of watercress
• game chips, potato and parsnip (see recipe)

Method

1. Partridge: Place a garlic clove and rosemary sprig into the cavity of each partridge. Place bay leaves on the partridge breasts and cover with 2 rashers of bacon. Season the birds with a little salt and pepper. Preheat an oven to 200C./ Gas Mark 6. In an ovenproof frying pan heat a little olive oil over a medium high heat. When the oil is hot brown the partridge on all sides for 3-4 minutes. Place in the oven breast side up and leave to cook for 10 minutes.
2. Remove from the oven, cover with foil and leave to rest in a warm place for 5-10 minutes. Sauce: While cooking the partridge reduce 500ml of rich game stock down to around 100ml. Add 100ml medium red wine and reduce back down to 100ml. Keep warm until ready to serve or reheat to serve.
3. To Serve: Pour a little sauce onto two warm plates, place the partridges on the sauce. Accompany each serving with a generous handful of watercress and plenty of game chips.