Roast Partridge with Red Wine Jus
This roast partridge recipe takes us into the world of French game cuisine. Partridge has always been a special dish in aristocratic kitchens, where the emphasis was on the sophisticated preparation of game. The rich flavors of the red wine jus perfectly complement the characteristic meat of the partridge, which is made truly succulent and mouth-watering by the appropriate cooking techniques. This dish is an excellent choice for festive occasions when you want to conjure up something truly special on the table. Serving the partridge with mashed potatoes or roasted vegetables creates a harmonious dance of flavors that will impress everyone.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Clean the partridges and rub them with olive oil, salt, and pepper. Place them in a roasting pan.
2
Peel and finely chop the shallots and garlic. Melt 20g of butter in a saucepan and sauté them until softened.
3
Add the thyme sprigs, then pour in the red wine. Cook over medium heat until the wine has reduced by half.
4
Pour the chicken stock into the reduced wine and continue to simmer over low heat until the jus thickens slightly. This should take approximately 15 minutes.
5
Place the partridges in the preheated oven and roast for 20-25 minutes, or until the skin is golden brown and the meat is cooked through.
6
Let the partridges rest for 10 minutes after roasting before serving.
7
Whisk 30g of butter into the jus to create a silky smooth texture. Taste and add a pinch of salt if needed.
8
Serve the roast partridges drizzled with the red wine jus. Accompany with roasted vegetables or creamy mashed potatoes.
