Roast Partridge

For 4 people


  • 4 partridges, each weighing approx. 600 g
  • Salt & freshly ground black pepper
  • 4 tbsp butter
  • 1 bay leaf
  • 4 fat garlic cloves -sliced
  • 3 large onions -chopped
  • 1 large carrot chopped
  • 8 rashers bacon cut into lardons
  • 1glass of heavy red wine


  1. Preheat oven to 200°C Wash and dry partridges, then season well with salt and pepper, place into an oven proof dish
  2. Heat some of the butter and sauté the chopped onions, carrots and garlic.
  3. Add the above mixture around the birds together with a little water (4-6 tablespoons)
  4. Dot the lardons over the birds and add a little more butter and the bayleaf
  5. Cover with foil and cook for about 30-45 mins. Uncover for the last 10 mins so they brown
  6. Remove the birds and leave to relax — keep them covered — add a glass of the wine to the pan and reduce.
  7. To serve spoon the sauce over the birds and ideally eat with roast potatoes, vegetables of your choice and bread sauce.