Partridge with pumpkin and yellow peppers - Main Course

This recipe requires forward planning, but ensures deliciously tender meat.

Partridge:

Especially rich in protein
Very rich in phosphorus, potassium and iron
Good amounts of selenium, zinc and all B vitamins
Supports immune system
Helps repair body damage
Excellent source of energy
Low in fat, cholesterol and calories
Free from contaminating antibiotics and hormones

Serves 4

• 2 plump partridges

For the marinade

• 2 sprigs rosemary, stalks discarded, leaves finely chopped
• 1 clove garlic, crushed
• 2 tsp Dijon mustard
• 2 tsp rapeseed oil
• 1 tbsp red wine

For roasting

• 20 cherry tomatoes
• 1 small pumpkin, skin and seeds discarded, diced
• 1 large onion, roughly chopped
• 1 large yellow pepper, seeds removed, cut into large dice
• 1 tbsp rapeseed oil
• 4 sprigs rosemary, stalks discarded, leaves finely chopped

1. Day before (or prepare for freezer) remove breasts and legs from partridge carcasses with a very sharp, small knife and sharp kitchen scissors.
2. Separate breasts from legs and mix well with marinade ingredients.
3. Refrigerate for 24 hours or freeze until required.
4. Preheat oven to 190 C, gas 5.
5. Place all ingredients for roasting in a large roasting pan and mix well.
6. Bury partridge legs well under vegetables and roast for 1 hour.
7. Remove from oven and mix ingredients well, place partridge legs on top of vegetables.
8. Meanwhile heat a non stick frying pan and pan fry partridge breast until skin is crisp and golden, turn breasts over, reduce heat and cook for 5 more minutes until tender and just done.
9. Serve immediately with roast vegetables and steamed green vegetables or a side salad.

www.pennyrushton.co.uk