Partridge has a more delicate flavour than many game birds and this subtle sauce perfectly complements it.
8 partridge pieces (about 115 g (4 oz) each)
60 g (2 oz) 4 tbsp butter, melted
4 tbsp Dijon mustard
2 tbsp lime juice
1 tbsp brown sugar
6 tbsp pesto sauce
450 g (1 lb) dried rigatoni
1 tbsp olive oil
115 g (4 oz) 1 1/3 cups freshly grated
Parmesan cheese salt and pepper
60 g (2 oz) 4 tbsp butter, melted
4 tbsp Dijon mustard
2 tbsp lime juice
1 tbsp brown sugar
6 tbsp pesto sauce
450 g (1 lb) dried rigatoni
1 tbsp olive oil
115 g (4 oz) 1 1/3 cups freshly grated
Parmesan cheese salt and pepper
method
1. Arrange the partridge pieces, smooth side down, in a single layer in a large, ovenproof dish.
2. Mix together the butter, Dijon mustard, lime juice and brown sugar in a bowl. Season to
taste. Brush this mixture over the partridge pieces and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 15 minutes.
3. Remove the dish from the oven and coat the partridge pieces with 3 tbsp of the Pesto Sauce. Return to the oven and bake for a further 12 minutes.
4. Remove the dish from the oven and carefully turn over the partridge
pieces. Coat the top of the partridges with the remaining mustard mixture and return to the oven for a further 10 minutes.
5. Meanwhile, bring a large pan of lightly salted water to the boil. Add the rigatoni and olive oil and cook for 8 - 10 minutes until tender, but still firm to the bite. Drain and transfer to a serving dish. Toss the pasta with the remaining Pesto Sauce and the Parmesan cheese.
Serve the partridge with the pasta, pouring over the cooking juices. You could also prepare young pheasant in the same way.
2. Mix together the butter, Dijon mustard, lime juice and brown sugar in a bowl. Season to
taste. Brush this mixture over the partridge pieces and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 15 minutes.
3. Remove the dish from the oven and coat the partridge pieces with 3 tbsp of the Pesto Sauce. Return to the oven and bake for a further 12 minutes.
4. Remove the dish from the oven and carefully turn over the partridge
pieces. Coat the top of the partridges with the remaining mustard mixture and return to the oven for a further 10 minutes.
5. Meanwhile, bring a large pan of lightly salted water to the boil. Add the rigatoni and olive oil and cook for 8 - 10 minutes until tender, but still firm to the bite. Drain and transfer to a serving dish. Toss the pasta with the remaining Pesto Sauce and the Parmesan cheese.
Serve the partridge with the pasta, pouring over the cooking juices. You could also prepare young pheasant in the same way.
serving amount
serves 4
rate this recipe
5.5
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