Roast Partridges

Low in saturated fat, partridges taste similar to chicken with slight gamey undertones of a delicate and tender flavour. The dark meat is also slightly sweet in taste making them perfect for marinating with the right spice alchemy. The Ethiopian spice mix Mitmita is a robust flavour with sweet and spicy notes. Black pepper, celery salt, chilli, ginger and garlic will draw out the flavours in this game bird treasure. Partridges roast beautifully with root vegetables, baked apples or pears. Typically they are eaten during the shooting season which is between September 1st and February 1st. It is very easy to over cook partridges. They do not need very much time. Unlike chicken, the meat is best served pink and juicy, which means that constant basting is vital during the short roasting period. An internal temperature of 74 degrees will ensure that your brace of partridges are cooked to perfection. A brace of roast partridges will give you 40g of protein. Partridges are probably more suited to a date night for two because of their size. This recipe would also be perfect for the slow cooker at the same temperature, but keep an eye on the liquid for basting.  

Method

1. Wash both birds inside and out and pat dry. 
2. Finely chop garlic gloves and add to a large bowl with the maple syrup, oil, water, apple cider vinegar and Mitmita spice. This is your marinade. 
3. Cut a lemon in half and insert each half inside each partridge carcass. 
4. Place the brace of partridges in the bowl of marinade, cover and leave in the fridge. The minium time is 1 hour, but it would be better if you can prepare the night before or the morning of when you intend to roast. At a minium turn the partridges over once during marinating process. 
5. Set the oven temperature to 175 degrees Celsius. 
6. Place a pan on a medium to high heat with a splash of oil and sauté the diced onions until translucent. Leave to side. 
7. Half and core your apples and place the halved on a baking tray around the edge with a splash of oil. Leave the centre space for the partridges. You can also add a cinnamon stick if you have one. Please note that root vegetables will also work well here. Place into the oven for 15 minutes.
8. Remove partridges from the fridge and leave to come up to room temperature for 10 minutes.
9. Place the same pan used for the onions on a medium to high heat and flash sear all sides of the partridges to add some golden brown colour. This will take no more than a couple of minutes. Empty all of the marinade liquid mix into the pan and whilst doing so, remove the baking tray with the apples from the oven.
10. Place the partridges on the baking tray centre and pour the marinade all over each carcass. Add a pinch of salt to each partridge. Keep that pan for later. 
11. Time is now critical. Ideally you need to baste both partridges every 5 minutes. Your cooking time will be between 20 and 25 minutes. Do not cover. It is unlikely but if you feel like there isn’t enough juice for baste just add a splash of water.
12. Once the juices run clear the brace is cooked. If you have a temperature gauge, put your mind at ease. *74 degrees Celsius. 
13. It is important to note that the partridge pair will carry on cooking with the temperature increasing a little further on removal from the oven. Rest for 10 further minutes once removed as the juices settle. 
14. You can put the apples back in the oven for 10 further minutes if needed whilst the partridges are resting. Before you do, be sure to start the gravy in the following steps. 

Gravy Method

1. In the meantime, any of the delicious existing marinade juices from the roasting tray can be added to the pan from earlier.
2. Reintroduce the diced onion we sautéed earlier and the butter.
3. You can now add the flour, to which you must cook out.
4. Add  and a splash of wine which is optional.
5. Remove the half lemons from the carcass and squeeze the juice into the jus. Wisk consistently whilst adding milk (if needed) until you have a gravy at a consistently that you like.  

Plating up

Serve with your baked apples or some root vegetables, mash potato or red lentils. We like to leave the gravy on the side.