Partridge pot-roasted with thyme, hay and cider makes a wonderful Sunday lunch. Try this hay-baked recipe and add your own variations.
Partridge pot-roasted with thyme, hay and cider is a wonderful way to serve partridge. The simplicity of ingredients means that you can add your own variations to the recipe and experiment with using different types of vegetables to add to the dish. For more inspiration on what to cook, take a look at our other 10 best partridge recipes.
PARTRIDGE POT-ROASTED WITH THYME, HAY AND CIDER
■ Big bunch of thyme
■ 4 partridges
■ Olive oil
■ Salt and pepper
■ Double handful of hay
■ 2 cloves of garlic
■ 275ml (1/2 pint) cider
■ 200g (70z) flour
■ 100 ml (3 1/2fl oz) water
Stick a small sprig of thyme up each partridge. Then preheat a heavy pan and pop the birds in with a little oil to brown. When each one has a good colour take them out and sprinkle with salt and pepper.
Find a good casserole with a metal lid (I use copper pans in the pub, but a casserole works just as well) and place the hay in the bottom. Lay the bunch of thyme on top of the hay and nestle the garlic cloves in the middle. Place the partridges on top of the hay and pour in the cider to begin the makings of your Partridge pot-roasted with thyme, hay and cider.
Mix the flour with a tablespoon of salt and enough water to make a dough. Roll this out into a two-foot long sausage and place it around the rim of the pan. Stick the lid on, and you have a hermetically sealed pan that will retain all the steam, juices and flavour. Put the pan in the oven at 350 degrees F/ 180 degrees C/ Gas Mark 4 for 20 minutes, and then remove. Run the blade of a knife around the rim and theatrically pull the lid off in front of your guests so they can see how clever you are. Then return to the kitchen and serve the birds with anything you like (I would suggest cabbage, bacon and mash, which always goes down a treat). Lastly, tilt the pan and pour the juices over the top of your Partridge pot-roasted with thyme, hay and cider.