Description
A succulent roast partridge served with a tangy red currant sauce, perfect for a cozy dinner.
Ingredients
Scale
- 2 partridges
- 200 ml red currant jelly
- 100 ml red wine
- 50 g butter
- 1 onion, chopped
- 1 garlic clove, minced
- 3 sprigs fresh thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Season the partridges with salt and pepper, then place them in a roasting pan.
- In a saucepan, melt butter and sauté onion and garlic until golden.
- Add red wine and thyme, simmer for a few minutes, then stir in red currant jelly.
- Pour sauce over the partridges and roast for 30-35 minutes, basting occasionally.
- Let rest for 10 minutes before serving.
Notes
- Serve with roasted vegetables for a complete meal.
- Adjust the sweetness of the sauce by adding more or less jelly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 partridge
- Calories: 400
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg