Honey & black pepper partridge with roasted squash
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Honey & black pepper partridge with roasted squash might be a recipe you should try. For $10.96 per serving, you get a main course that serves 4. One portion of this dish contains roughly 165g of protein, 36g of fat, and a total of 1141 calories. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you have butternut squash, chicken stock, cider, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Roasted Stuffed Partridge and Myrtle with Chestnut Polenta, Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, and Turkey Hummus Sandwiches With Black Pepper Honey.
Instructions
Cut the backbone out of one of the partridges using a strong pair of kitchen scissors or poultry shears. Turn the bird over, then use your bodyweight and press down on the middle of the breast with the heel of your hand, until the partridge flattens out. Repeat.
Heat a little oil in a large non-stick pan. Season the birds with salt and pepper, then brown them quickly 2 at a time in the pan. Lift out, and set aside.
Mix the cider with the honey, reserve one-third of the mix, then tip the rest into the pan to deglaze. Stir in the stock, then reduce the liquid down for 5 mins or until you have a syrupy sauce. Season to taste.
Heat oven to 220C/200C fan/gas
Pop the squash into a mixing bowl, toss with most of the thyme, seasoning, a little of the reserved cider mix and 1 tbsp olive oil. Tip onto a non-stick baking tray, then roast for 30 mins.
Now toss the partridges in whats left of the cider mix. Grind lots of black pepper over and scatter with a good sprinkling of salt. Nestle the partridges amongst the squash, breast-side up.
Sprinkle with a little more thyme. Roast for 15 mins, then remove the birds and let them rest. Turn off the oven and keep the squash warm.
Cut the birds into quarters and serve on top of a pile of squash.
Drizzle around a little of the sauce and scatter with a little thyme, to serve.