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Spit-roast partridge
Serves 2 Starters and mains
Ingredients
- 3tbsp pork fat, preferably Iberico
- 1tbsp Dijon mustard
- few thyme sprigs, leaves picked
- 2 partridges, plucked and drawn
- roasted vegetables, to serve
You will need
- cook’s digital thermometer
- handful rosemary branches, for smoking
- clockwork rotisserie or hazel branch and 2 Y-shaped branches
Method
Put the fat and mustard in a pan
and season with salt and pepper,
then gently warm it over the fire
until the fat has melted.
Remove the pan from the heat and stir gently to combine, then add the thyme leaves. They will sputter a bit as they infuse into the hot fat.
Put the partridge on the spit, mount it over the fire and baste well with the pork fat, using a spoon or brush, to prevent the meat from drying out. Sweep your coals under the spit and put the rosemary branches directly on them, then leave the birds to it. Remember to replenish the coals as and when needed. Roast for around 30-40 minutes. This is a gentle cooking process, so basting is essential and should be done every 5-10 minutes. When the partridges reach an internal temperature of 55C, take them off the fire, wrap in foil and leave to rest for 5 minutes before serving.
To serve, eat the partridges straight off the spit for maximum pleasure. Otherwise, remove them from the spit and serve with the roasted vegetables of your choice.
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