Cooking time: Approx 35 mins
1. Preheat oven to 180 degrees.
2. Heat the oil in a non-stick pan, season the birds and brown all over.
3. Place the stock and white wine in an ovenproof dish with the halved garlic bulb and browned partridges. Leave uncovered and roast for approx 35mins.
While the partridges are roasting, prepare your selected veg. We like to do a variety depending on the weather.
A creamy wholegrain mustard mash or potato dauphinoise with honey glazed roasted carrots is lovely and warming, especially after a day in the field!
For something on the lighter side, some sweet potato chips and a fresh salad with orzo pasta or toasted pine nuts is delicious.
4. Once the partridge is ready, remove from the oven and cover with foil while you make a quick gravy (if using) with the juices from the roasting tray. We like to add a dollop of blackberry conserve for a bit of a fruity kick.
DRIVEN PHEASANT AND PARTRIDGE SHOOTING
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