Roast Partridge with Dijon Mustard Mash

 

Roast partridge in bacon with mustard mash and asparagus

I don't often cook whole game birds, as I generally prefer to remove the breasts and legs and cook them separately. When I was gifted, however, this entirely oven ready partridge, I knew it would be a shame not to cook it whole in the time honoured fashion.

Cook Time

Prep time: 15 min

Cook time: 50 min

Ready in: 1 hour 5 min

Yields: 1 serving

Ingredients

Ayrshire middle bacon

• 1 whole partridge
• 2 slices of Ayrshire middle bacon (or 4 rashers standard UK bacon)
• 3 ounces/75g (0.75 stick) unsalted butter
• Vegetable oil
• 1 large baking type potato
• 1 teaspoon Dijon mustard
• 5 asparagus spears
• 1 teaspoon redcurrant jelly
• Salt and pepper
• Chopped sage or other herb to garnish

Method

Put your oven on to preheat to 220C/Gas Mark 8/450F.

Partridge is browned in butter

Melt one third of the butter in a small to medium frying pan and quickly brown the partridge all over, moving it around the pan and turning it as required with cooking tongs. Turn off the heat and push the pan to the side until the bird is cool enough to handle. Wrap it carefully with the bacon, ensuring particularly that the breasts and thighs are covered.

Bacon wrapped partridge ready for roasting

Lightly oil a roasting tray and sit the wrapped partridge on it, breasts side up. Put the tray into the oven for 35 minutes. 

When the partridge has been in the oven for about 15 minutes, peel the potato and dice to around 1 inch (2.5cm) chunks. Add them to a large pot, season with a little salt and pour in enough cold water to ensure all the pieces are comfortably covered. Place the pot on to a high heat until the water starts to boil. Adjust the heat to maintain a moderate simmer for around 20 minutes or until the potatoes are just softened.

When the partridge is done, remove the tray from the oven and sit aside on a heatproof surface to let the bird rest for 15 minutes.

Starting to saute asparagus

Put the remaining butter into a frying pan and gently melt. Add the asparagus, season with salt and pepper and saute for 3 to 4 minutes, turning occasionally with cooking tongs.

Mustard is added to mashed potatoes

Drain the potatoes and return to the empty pot. Allow to steam off and partly dry out for 2 to 3 minutes before mashing with a hand masher. Stir in the Dijon mustard.

Dijon mash and asparagus are plated

Spoon the potato on to a serving plate to serve as a bed for the partridge. Lay the asparagus spears alongside.

Carefully lift the partridge on to the bed of mash, spoon on the redcurrant jelly and garnish with the sage or herb of choice.