Recipe for Roasted Partridge with a Prosciutto Crust
Impress your guests with this dish for roasted partridge wrapped in prosciutto. This partridge is served with a creamy sourdough porcini bread sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildmeat.co.uk.
Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Whisk
- Fine-mesh sieve
- Wooden spoon
- Serving platter
Ingredients
- 4x Oven-ready Partridges
- 8x Prosciutto slices
- 150ml Red Wine
- 50ml Port
- 200ml Rich beef jelly stock
- 1tbsp Redcurrant jelly
- 75g Butter
- Olive oil
- A few sprigs of fresh thyme
- Salt and white pepper
- 1 small Onion
- 6 Garlic cloves
- 1 large Bay leaf
- 500ml Full-fat milk
- Ground nutmeg
- 20g Dried porcini mushrooms
- 50g Butter
- 2tbsp Double cream
- 100g Cooked sourdough crumbs (save some to serve)
- Salt
- pepper
- Cooked greens
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