Roast game bird with parsnip sauce and trimmings & apple butter
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Roast game bird with parsnip sauce and trimmings & apple butter
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Ingredients
- 2 parsnipsscrubbed and cut in wedges
- 1 small leekcleaned and sliced finely
- Isle of Skye Sea Salt
- Freshly milled black pepper
- oregano to season
- 50g butter
- Summer Harvest Rapeseed Oil
- 1 dessertspoon cornflouroptional
- 2 partridges
Instructions
- Heat a drizzle of oil with butter and sauté partridge on each side.
- Add leeks and soften in butter.
- Add sufficient water to be a third of way up the birds. Season and add parsnips.
- Simmer gently on hob with lid on for 40mins until bird fully cooked.
- Thicken the juices with slaked cornflour and bring to boil to finish sauce.
- Taste and adjust seasoning.
- Serve partridge with parsnips and sauce, apple butter, roasted breadcrumbs, roast potatoes and a rowan jelly or similar.
Recipe Notes
recipe, food styling & photo: wendy barrie