Nick Nairn's Christmas Roast Partridge, Prosciutto Crudo & Port Gravy with Root Veg

Nick Nairn's Christmas Roast Partridge, Prosciutto Crudo & Port Gravy with Root Veg

Celebrate the festive season with this elegant game dish by Nick Nairn. The gentle flavours of the partridge pair perfectly with the intensity of the prosciutto and the sweetness of the roasted carrots and parsnips.  


Cook the partridge to 74 °C to ensure it is safe and succulent. 

Serves 4
  • 4 partridge (520g) – 1 bird per person
  • 12 slices of Prosciutto Crudo
  • Extra virgin olive oil
  • Salt and black pepper
For the gravy
  • 240ml ruby port
  • 1 shallot, finely chopped
  • 450ml chicken stock (use a stock cube)
  • 50g unsalted butter
For the vegetables
  • 750g mix of parsnip, swede and carrots
  • 1kg Red Rooster potatoes, for roasties
  • 1tbsp plain flour
  • 4 garlic cloves, unpeeled
  • Salt and black pepper
  • 50ml extra virgin olive oil
  • 50ml sunflower oil
To cook the birds
  • Make sure the partridges are fully defrosted and pat them dry before cooking.
  • Slice through the joints to the thighs to open out the birds a bit and quicken up the roasting time.
  • Place the birds in a roasting dish (you may need two), brush with oil and cover the breasts with thin slices of Prosciutto Crudo.
  • Partridge should be cooked to 74 °C to ensure it is safe and succulent. Use one of our wired thermometers to receive an alert when they reach temperature, then spot check the birds using the Thermapen to ensure they have come to temperature throughout. Cook at 200°C/400°F/gas mark 6.
  • Remove the birds and place in a warm place, covered, to rest.
For the vegetables and gravy
  • Meanwhile, place the shallot in a small pan and heat with the port over a medium heat and reduce down to almost a glaze.
  • Add the chicken stock and reduce again. Finally, add a little butter to give the sauce a lovely gloss.
  • Put the vegetables into a roasting dish and drizzle with olive oil, salt, pepper and a few garlic cloves, bruised but not peeled.
  • Place in a preheated oven at 200°C/400°F/gas mark 6 for approx. 40 minutes but check how they’re doing halfway through.
For the potatoes
  • Peel and chop your Red Roosters into 5cm (2-inch) squares, boil for approx. 10 minutes in salted water then drain well.
  • Shake in the colander to roughen up the edges and season with pepper. Heat the sunflower oil in a roasting tray in the 200°C/400°F/gas mark 6 oven and, when hot, tip your potatoes in and stir around. Check them after 20 minutes and stir again. Cook for approx. 20 minutes more.
  • Once the birds have rested, serve everything up on hot plates, with hot port gravy poured over the meat and enjoy.
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