Ingredients with Measurements:
- 4 partridges
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup red wine
- 1/2 cup beef stock
- 1/4 cup red currant jelly
- 1/4 cup orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the partridges with salt and pepper.
3. Heat the olive oil and butter in a roasting pan over medium-high heat.
4. Add the partridges and brown on all sides, about 5 minutes.
5. Transfer the roasting pan to the oven and roast for 20-25 minutes or until the internal temperature reaches 165°F.
6. Remove the partridges from the roasting pan and let them rest for 10 minutes.
7. In the same roasting pan, sauté the shallot and garlic until softened, about 2 minutes.
8. Add the red wine and beef stock and bring to a boil.
9. Reduce the heat and add the red currant jelly, orange marmalade, Dijon mustard, Worcestershire sauce, ginger, cinnamon, cloves, allspice, and nutmeg.
10. Simmer for 5 minutes.
11. In a small bowl, whisk together the cornstarch and cold water.
12. Add the cornstarch mixture to the sauce and stir until thickened, about 2 minutes.
13. Serve the partridges with the Cumberland sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F
- Internal temperature of partridges: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 26g
- Protein: 40g
Substitutions for ingredients:
- Chicken or quail can be substituted for partridges.
- Beef or chicken broth can be substituted for beef stock.
- Raspberry or blackberry jam can be substituted for red currant jelly.
- Apricot or peach preserves can be substituted for orange marmalade.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the sauce.
- Serve with roasted vegetables, such as carrots or Brussels sprouts.
- Use the Cumberland sauce as a glaze for grilled pork chops or chicken breasts.
Tips and tricks:
- Let the partridges rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the partridges are cooked to the correct temperature.
- Double the sauce recipe if you prefer a saucier dish.
Storage instructions:
- Store leftover partridges and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the partridges in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the partridges on a platter with the Cumberland sauce drizzled over the top.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of mashed potatoes or roasted root vegetables.
- Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Steamed green beans
- Braised red cabbage
Troubleshooting advice:
- If the sauce is too thick, add more beef stock or red wine to thin it out.
- If the sauce is too thin, whisk together more cornstarch and cold water and add it to the sauce.
Food safety advice:
- Always cook poultry to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw poultry to prevent cross-contamination.
Food history:
- Cumberland sauce is a traditional British sauce made with red currant jelly, port wine, and spices. It is often served with game meats, such as venison or partridge.
Flavor profiles:
- The partridges are tender and flavorful, with a slightly gamey taste.
- The Cumberland sauce is sweet and tangy, with a hint of spice.
Serving suggestions:
- Serve the partridges with a side of mashed potatoes and steamed green beans for a classic British meal.
- Pair with a full-bodied red wine and a crusty baguette for a cozy dinner party.
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Region: British