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Ingredients

• 4 oven-ready partridges, preferably red-legged, barded with a thin slice of back fat or rasher of bacon
• 2 tbsp groundnut oil
• 1 large knob of butter

• 2 tsp butter
• 2 shallots, finely chopped, or 2 tablespoons chopped onion
• 1 cloves garlic, halved
• 1 sprigs thyme, plus extra to cook with the vegetables
• 2 tbsp red wine vinegar
• 1 pinches caster sugar
• 300 ml full-bodied red wine
• 300 ml game stock, Chicken stock, or tinned game or beef consomm
• 1 tsp plain flour
• salt and pepper

• 2 potatoes, preferably Romano or Desiree, peeled
• 4 small parsnips, peeled and quartered
• 2 carrots, peeled
• 2 turnips, peeled
• 1 small swede, (or 1/2 large), peeled
• 1 small celeriac, (or 1/2 large), peeled
• 6 tbsp groundnut or vegetable oil
• 1 large knob of butter

Description

The Best Time To Enjoy The Rich Flavour Of Gary Rhodes' Partridge Recipe Is During The Autumn Months, When The Birds Are Younger And Their Meat More Tender

UK TV