Homely pot-roasted partridge seasoned with citrus fruit and juniper braised with cider and leaks in cream.Photo:Jeff Gilbert.
RMID:Image ID:BWRXN9
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Contributor:
Jeff Gilbert / Alamy Stock PhotoImage ID:
BWRXN9File size:
34.4 MB (1.2 MB Compressed download)Releases:
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2833 x 4250 px | 24 x 36 cm | 9.4 x 14.2 inches | 300dpiDate taken:
22 September 2009More information:
Homely pot-roasted partridge, seasoned with citrus fruit and juniper, braised with cider and leeks, then finished with whipped cream. A good partridge should weigh about 1lb (450g) by mid October. Pheasant and partridge that are already large in early season are likely to be last year's stock – and better for game pie.When buying oven-ready game, give the flesh a squeeze. Partridge should still feel firm after hanging and the skin should be dry.