An easy recipe for seasonal Autumn game
Pre heat the oven to 220C
If the partridge hasn't been trussed and dressed by your butcher, then tie up the legs, pop a sprig of thyme in the cavity of each bird and top with streaky bacon
Smear any exposed flesh with butter and season with a little salt and pepper
Put the birds in the oven to roast. I served mine with Chanteney carrots which I roasted with the birds.
Meanwhile, melt the butter for the sauce in a small, heavy-based pan
Soften the vegetables for 5-10 minutes until the edges start to caramelise
Add the stock and red wine and simmer the mixture so that the liquid reduces to around half - this should take around 20 minutes at which point your partridge will be roasted and can be removed from the oven to rest under a foil tent
Pass the mixture through a fine sieve or use a stick blender to create a thick sauce
Stir through the medlar jelly, taste and season with salt and pepper. If the mixture is too thick add a little boiling water.
Remove any string from the partridge and serve on a pool of fruit sauce with vegetables of your choice
See my (speeded up) chopping!