New England-style Roasted Partridge with Cranberry Sauce

Ingredients

In this adaptation of the original French dish, Perdreau à la catalane, we have incorporated New England flavors and ingredients to create a unique twist. The traditional French dish is typically prepared with partridge, bacon, olives, and a rich tomato-based sauce. In our New England version, we have replaced the bacon and olives with a tangy cranberry sauce, which adds a touch of sweetness and complements the roasted partridge beautifully. This adaptation pays homage to the culinary traditions of New England while still capturing the essence of the original dish. We alse have the original recipe for Perdreau à la catalane, so you can check it out.

• 2 partridges, cleaned and trussed 2 partridges, cleaned and trussed
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 cup fresh cranberries 1 cup fresh cranberries
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rub the partridges with olive oil and season with salt, pepper, dried thyme, and dried rosemary.
3. 3.
   Place the partridges on a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 75°C (165°F).
4. 4.
   While the partridges are roasting, prepare the cranberry sauce. In a saucepan, combine the cranberries, orange zest, maple syrup, and chicken broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens slightly.
5. 5.
   Remove the partridges from the oven and let them rest for a few minutes.
6. 6.
   In a separate small saucepan, melt the butter over medium heat. Brush the melted butter over the roasted partridges.
7. 7.
   Serve the roasted partridges with the cranberry sauce on the side.

Treat your ingredients with care...

• Partridges — Make sure to clean and truss the partridges properly before roasting to ensure even cooking and a beautiful presentation.
• Cranberries — Fresh cranberries work best for the sauce, but if they are not available, you can use frozen cranberries. Adjust the sweetness of the sauce by adding more or less maple syrup according to your taste preference.
• Maple syrup — Choose a high-quality pure maple syrup for the best flavor in the cranberry sauce.
• Orange zest — Use organic oranges for the zest to avoid any bitterness from pesticides.
• Chicken broth — Opt for low-sodium chicken broth to control the saltiness of the sauce.

Tips & Tricks

• For an extra flavor boost, marinate the partridges in a mixture of olive oil, garlic, and herbs for a few hours before roasting.
• If partridge is not available, you can substitute it with other game birds such as quail or pheasant.
• Serve the roasted partridges with a side of roasted root vegetables or mashed potatoes for a complete New England-style meal.
• The cranberry sauce can be made ahead of time and reheated before serving.
• To achieve a crispy skin on the partridges, start roasting them at a high temperature (220°C/425°F) for the first 10 minutes, then reduce the temperature to 180°C (350°F) for the remaining cooking time.

Serving advice

Serve the Roasted Partridge with Cranberry Sauce as the main course of a festive holiday dinner or a special occasion meal. Garnish with fresh herbs such as parsley or thyme for an elegant presentation. Accompany the dish with a side of roasted root vegetables or a green salad to complete the meal.

Presentation advice

To create an appealing presentation, place the roasted partridges on a platter and drizzle the cranberry sauce over them. Garnish with fresh cranberries and orange slices for a pop of color. Serve the dish with a sprig of fresh herbs on the side for an added touch of freshness.