Another simple but delicious game recipe from Nigel Slater.
Ingredients
- a small pumpkin or large butternut squash
- 3 tbsps groundnut or sunflower oil
- 6 rashers streaky bacon
- 4 plump partridges
- a little butter
- 3 sage leaves
- 100 ml dry Marsala
Servings:
Instructions
- Peel, core and thickly slice the pumpkin or squash. Put it into a roasting tin with a little oil and butter, season with salt and black pepper, and bake for 25 minutes or until the slices of pumpkin are just starting to soften. Chop the bacon into short pieces and add to the pumpkin.
- Rub the birds all over with a little butter. Season them thoroughly with salt and black pepper. Pop a sage leaf into each body cavity.
- Place the birds on top of the pumpkin, pour over the Marsala and leave to roast for 30 minutes, or until the partridges are golden. Their flesh should be moist and a little rare. Serve the partridges with some of the pumpkin and bacon and any of the juices from the pan.
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