- 1 partridge
- 3 butter
- 1 streaky bacon rasher
- 2 pitted prunes
- 2 shallots, chopped
- 1/2 tsp garlic, grated
- 25 ml dry sherry
- 150 ml chicken stock
- rapeseed oil
- 1 bay leaf
The wish bone is the bird's collar bone, take it out by cutting down either side of it, then getting your finger behind it and popping it off the breast bone. You should then be able to pull it loose.
Season the bird inside and out with salt. Put the bay leaf, a sprig of thyme and 1 tbsp of butter into the body cavity.
Heat 1 tbsp of butter and some oil in a frying pan and brown the bird on all sides.
Cut your bacon rasher in half, then roll up your prunes and secure them with a cocktail stick. Fry these with the bird until brown.
Cook in the oven, breast side down, for 5 minutes at 200 degrees Celsius. Remove from the oven, add 1 tbsp of butter to the pan and baste the bird. Turn it on it's side and cook for another 4 minutes. Remove from the oven and turn over, cook for another 3 minutes.
Rest the bird for 10 minutes.
Fry the shallots in the pan you cooked the bird in with a bit of butter. After about 1 minute, add the garlic and stir for another minute. Add the sherry and mix well to deglaze the pan. Pour in the stock and the juices that have come out of the resting bird and reduce. Season the sauce to taste.
Remove the leg and thigh from the partridge, then remove the breast. Serve with beetroot and the bacon wrapped prunes, with some of the sauce drizzled over.