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Roasted Partridge with Cider, Apple and Brandy Sauce

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Roasted Partridge with Cider, Apple and Brandy Sauce
18th February, 2018

For such a little bird, the Partridge is the king of the game birds to me given it isn't too strong and gamey as some other birds can be. This combination of cider, apples and brandy suits the bird brilliantly

Partridge is best served pink and should be served slightly underdone to retain moistness


  • 50 g butter
  • 4 small partridges
  • 8 large fresh thyme sprigs
  • 3 Bramley apples, peeled, cored and sliced into eighths
  • 1 small onion, finely chopped
  • 50 ml brandy
  • 330 ml cider
  • 100ml cream


    Preheat the oven to 200 C

    Stuff the inside of the partridge with thyme sprigs and chopped onion and the season the birds with salt and pepper

    Heat the butter in a pan and brown the partridge all over, not forgetting to spoon the butter into the cavity. Remove the partridges from the pan and place them into a roasting tray

    Put the partridges into the oven and roast for 20/25 minutes

    With the partridges in the oven, add the apples slices to the pan used to brown the birds and cook for a few minutes before removing them as they just need to be browned off

    Now add a tablespoon of brandy to the pan and set it alight using a long match and STAND back. Once the alcohol is flamed out, return the apples to the pan and pour in the cider and bring this to a boil. Turn the heat down to medium and let it reduced by two-thirds. Add the cream and remaining brandy to the pan

    By this time the partridges should be done. Remove from the oven, cover with foil and let rest for 10 minutes