Ingredients
Scale
- 4 partridges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup red currant jelly
- 1/2 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1/2 cup fresh red currants
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Rub the partridges with olive oil, salt, and pepper.
- Place them in a roasting pan and roast for about 25-30 minutes until cooked through.
- In a saucepan, combine red currant jelly, chicken stock, and balsamic vinegar. Heat until the jelly melts.
- Add fresh red currants to the sauce and simmer for 5 minutes.
- Serve the partridges with the sauce drizzled over them and garnish with fresh thyme.
Notes
- Ensure the partridges are at room temperature before roasting.
- For an enhanced flavor, marinate the partridges in olive oil and herbs overnight.
- This recipe can also be adapted for quail or other game birds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 partridge
- Calories: 320
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg