Cold partridge with rum

This dish originates from Edwardian times when it was occasionally served to gentlemen who were breakfasting late after a late night.  It really does make an excellent supper dish or a light lunch.

Preparation Time: 10 Mins

Cooking Time: 30 Mins

Total Time: 8 Hrs

Ingredients

For 2 servings…

1                    Partridge   

1 glass             Rum  - dark

For cooking the partridge

1 sprig             Thyme      

  Olive oil         

  Pepper          

  Salt              

For the salad

1 squeeze         Lemon juice            

1                    Lettuce  - heart        

  French dressing

Method

To cook the partridge…

Heat an oven to 180°C.

Place the thyme in the cavity of the bird, rub the outside with olive oil and season.  Roast the partridge in the oven for 30 minutes.  Immediately (while still warm) carve off the breasts and legs and place them into a dish with a large glass of rum.  Cover the dish.  Turning the pieces of bird from time to time, leave them to marinate until the next day

To assemble the dish…

Drain the pieces of partridge, if very wet.  Sprinkle with a little lemon juice and serve on a salad of lettuce hearts and watercress, with French dressing offered separately.

Wine recommendations

          A Bordeaux-style red wine.

  Conventional

           Claret

  Interesting

           Irouleguy

           Saumur-Champigny

  Adventurous

           Oloroso Sherry

           Verdelho Madeira