A real autumnal warmer using seasonal Partridge and our Smoked Pancetta that won both the Golden Fork from the South West and a 3 Star Great Taste Award 2020. Our Pancetta also won a 3 Star Great Taste Award and works just as well, so it's to your taste.
Pancetta Wrapped Roast Partridge
Capreolus Fine Foods
Partridge is one of the most delicious of game birds and is at its best in the months of October and November. Like all game birds the meat can easily become rather dry when it is roasted but this recipe not only prevents that but adds some lovely flavours that really complement this wonderful bird.
One of the best ways to keep a game bird moist and juicy is to brine it before cooking; so this recipe is in two parts: brining and then roasting.
4 brined partridges (1 per person)
2 packs of Capreolus Pancetta or Smoked Pancetta (to your taste)
You will need to select a receptacle (pan, bowl, or even a bucket) large enough to put 4 partridges in and to completely submerge them
Take the partridges out and allow them to drain
Weigh the water in grams (it makes the maths easier!) and then to work out how much salt to use multiply that number by 0.75. This will give you a 7.5% brine
Dissolve the salt in the water
Immerse the partridges in the brine and weigh them down with a plate to ensure that they are submerged
Leave in the brine for 2 ½ hours
Drain and dry the partridges
Preparation for roasting
Take each bird and wrap slices of the pancetta around the bird, overlapping the slices as you go so that they look like the photo in the recipe.
Place the pancetta-wrapped partridges in a roasting tin.
Pre-heat your oven to 180°C (160°C fan).
Roast the partridges for 40 minutes..
Remove from the oven and allow to rest for 10 minutes in a warm draught-free place.
There will be quite a bit of melted fat from the pancetta in the roasting tin, pour this off but do not pour it down the drain.
De-glaze the pan with a little port or madeira and scrape up the caramelised bits (they are full of flavour).
Add about 150ml of chicken stock and tip into a small saucepan, add 50ml of single cream for real indulgence
Thicken the gravy with cornflour