Partridges belong to a family of gamebirds. Like pheasants, they are ground-living birds.
Our partridges are wrapped in bacon and vine leaves.They are traditionally eaten with juniper berry sauce.
- Roast the partridges until golden brown all over.
- Place them in an oven dish and keep the roasting juices to make the gravy.
- Brown them for another 15 minutes in the oven at 180°C. Baste regularly.
- Leave the partridge to rest, wrapped in aluminium foil, for approximately 10 minutes.