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The Game for Anything kitchen presents a classic roast partridge recipe, served with cider sauce, dauphinoise potatoes, and red cabbage with apples for a truly warming winter dish...
P.S. If you love cooking with game, check out Tim's Wild Kitchen on Shooting & Country TV!
With lots of shoots now well into the season, there is plenty of game meat around, and so I hope you are all using this opportunity to ensure as much of this as possible is taken home by the shooting team and the beaters at the end of the day.
With people becoming more conscious of where their food comes from and how many food miles its travelled, there is no better bird for your roast than a partridge, taken home from a local shoot or purchased from a local game dealer.
Recipe courtesy of Game for Anything
Roasted Partridge with Red Cabbage & Dauphinoise Potatoes | Serves 4Roast partridge ingredients
Dauphinoise potatoes ingredients
Red cabbage with apples ingredients
Cider sauce ingredients
To make the red cabbage
To make the dauphinoise potatoes
To make the roast partridge
To make the cider sauce
More information |
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