Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage
This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. Tag us in your Christmas cooks @Thermapen #LetsMakeItTheOne.
Partridge is usually in season from mid-September to the end of January. It is possibly the most delicate and delectable of all the game birds and has a subtle ‘un-gamey’ flavour. I’ve called on my Irish roots and served this delightful little bird with some rich creamy cabbage and smoked bacon which my mum used to always make around Christmas and serve with roast chicken. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.
Use your Thermapen to check the temperature. You are aiming for the birds to reach a final temperature of 74°C after they have rested, so cook until they reach around 63 – 68°C as the temperature will continue to rise after they have been removed from the heat.