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Ingredients
Roast Partridge with Bacon and Fruity Sauce
- Ingredients
- 4 Partridges (each 400 grams)
- salt
- freshly ground peppers
- 100 grams shallots
- 1 carrot
- 1 stalk Celery
- 1 sm stalk Leeks
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 250 milliliters Chicken broth
- 200 milliliters Red wine
- 3 sprigs thyme
- 8 slices Bacon
- 1 Tbsp Red currant jelly
Preheat the oven to 180°C (approximately 350°F).
Rinse the partridges inside and out, pat dry and season with salt and pepper. Peel the shallot and cut lengthwise into slices. Peel the carrot and chop. Trim, rinse and chop the celery and leek.
Heat the olive oil in a roasting pan and briefly cook carrots, leeks, shallots and celery. Stir in the tomato paste and cook for a few minutes. Deglaze with 200 ml (approximately 7 ounces) chicken stock and 150 ml (approximately 5 ounces) of red wine. Add thyme stalks and cook. Place the partridges in the roasting pan with the breast side facing upward, top each with 2 slices of bacon and roast in the hot oven about 35 minutes. Gradually pour in remaining stock and red wine.
Take the partridges from the roaster and keep warm. Pour the sauce through a sieve into a small saucepan, let it boil down a little, puree to taste, stir in the currant jelly and season the sauce. Serve the partridges with the sauce on plates.