Roast partridge From Rutland Butchers.With pancetta and haggis stuffing.Serves 4Four partridges (oven ready, one per person)Salt and pepper Butter8 slices of thin PancettaOne haggis (approx 400g)Sausage meat (approx 250g)Parsley/sage to taste 1 Plump up the partridge and spread the legs wide open to allow even cooking, then season the top of the bird and spread with a little butter, lay the pancetta crossed over the breasts.2 Prepare the stuffing by crumbling the haggis and sausage meat into a bowl together with a little fresh, chopped parsley and sage, then mix together well and form into stuffing balls about the size of a 10p coin.3 Roast the partridges surrounded by stuffing balls in a roasting tin for about 20 minutes in a preheated oven (approx 200C). Allow the partridges to rest for 20 minutes with a cloth over the top, this lets the juices relax back into the meat and helps to make the partridges juicy and succulent.4 Serve with all the usual seasonal vegetables and a good quality redcurrant jelly.
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