Partridge with Cranberries and Rosemary
- 2 whole partridge, skin on (room temperature)
⅓ c unsalted butter, softened, plus 1T extra for sauce
- Sea salt
- Freshly ground black pepper
1 heaping c fresh cranberries
- 1 c (loosely packed) fresh rosemary
- 1 T maple sugar or brown sugar
- Pickled mustard seeds (for garnish)
- 1T softened butter
- 1 bay leaf
⅓ c rice vinegar
- ¼ c black mustard seeds
- 2 T water
- 1 T sea salt
- 2 t honey
- 2 t lemon juice
- 1 t ground ginger
- ½ t ground mace
- ½ t ground rosemary
For Cranberry Sauce
For Pickled Mustard Seeds
- Pat dry insides and outside of birds with paper towels. Rub softened butter onto skin and season each partridge insides and out with salt and pepper.
- Place the birds in center of a roasting pan side by side, in opposite direction of each other Insert the Probe into thickest part of one of the breasts. Set the Probe to 165°F.
- Preheat Bravo to 375°F. Cook until an internal temperature 165°F is reached.
- When done, remove birds from the oven, loosely tent with foil, and let rest 10 min.
- While birds are resting, place all pickled mustard seed ingredients in a small saucepan. Bring up to a boil. Simmer for 5 min. Turn off heat and let steep until it cools. Strain brine before using. Pour into a resealable jar. Will keep for 1 month.
- To make cranberry sauce, in a saucepan, add cranberries, rosemary, and 1T butter. Sauté 1 minute. Sprinkle maple sugar over sauce. Add black pepper and add salt to taste. Turn off the heat.
- Carve the birds, setting each piece skin side up onto plate. Pour any accumulated juices into cranberry sauce and pour over top. Garnish with pickled mustard seeds and serve immediately.
Do not overcrowd birds in pan or skin will not crisp up and food will take much longer to cook.