Roast Partridge in a Lightly Curried Cream Sauce
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Feeds 1 - 2 people 
Prep time 10m
Cook time 20m
Description
This easy pan sauce is a fun way to serve partridge and makes a change from the usual wine-based sauces. We love to serve this with potatoes, or perhaps a vegetable gratin. The curry flavour is light and the sauce creamy, which will make this one popular with the whole family.
- 4 red legged partridge
- 200ml chicken stock
- 1-2 tablespoons creme fraiche
- 1 onion, thickly sliced
- 1 teaspoon medium curry powder
- 5 cloves garlic, unpeeled
- 1 tablespoon cornflour
- Preheat the oven to 220C.
- Place the onion and garlic into a roasting tin and toss with oil. Sit the partridge on top and put a chunk of butter and some thyme into the cavity of each bird. Rub the outside with more butter or oil and season well with salt and pepper.
- Roast your partridges in the oven for 15 minutes. After this time, remove them, cover and allow them to rest while you finish the sauce.
- Deglaze the roasting pan with the chicken stock over medium heat, allowing it to bubble down while you scrape up any bits from the bottom.
- Combine the cornflour with a little gravy to make a paste. Add this to the gravy and whisk to combine. Add the creme fraiche and curry powder off the heat, then return and gently heat through for a few minutes until the curry powder is cooked out. Check the seasoning and serve with the partridge.
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