Roast Partridge with Cream Sauce & Honey Roasted Vegetables.

Serves: 1 person

Cooking time: 10-15 minutes

Preparation time: 15 minutes


Ingredients

•1 Whole Partridge
•1 Carrot
•1 Parsnip
•2 sprigs of Thyme
•1 large clove of Garlic
•1 Tbsp. Honey
•½ Red Onion
•Salt and Pepper
•25g butter


For the Sauce:

•1 Red Onion
•2 Tbsp White Wine
•Handful of chopped parsley
•150ml of double cream


Method

1.Season the partridge and then rub with a clove of garlic.
2.Sear the partridge in a pan, browning the skin. Transfer to the oven and roast for 8 minutes at 180C/350F or Gas mark 4 and then rest for 4 minutes.
3.Par boil the parsnips and carrots until almost soft, then add to a roasting tin with the honey and thyme (leaves stripped from the stalk), season with salt and pepper. Add the butter and roast until golden.
4.For the sauce - put the sliced onion into a pan a cook until translucent. Add the white wine and cook for 2 mins until the alcohol has burnt off. Add the double cream and bring to the boil. Add the chopped parsley and stir through.
5.Serve the sauce with the partridge and roasted vegetables.