I am often asked why I choose certain recipes. There is not usually one reason but many. In this case, after reading Nigel Slater’s reference or pun to partridges in a pear tree, I knew this was the one! Pears are at their best now and partridges are quite tender and juicy now.
The recipe is one posted in the Observer in 2007. Thanks to an internet search, in .17 seconds, it was at my fingertips. The caramelised pears were divine and I will serve these with other dishes or even as a dessert in the future. I added some cinnamon and cassia bark powder for a bit of festive spice. If you make this recipe, double the pears….trust me.
In addition to the recipe, I included venison meatballs made from 3 venison sausages.
Remove meat from venison sausages and form into meatballs. Place in roasting tin with partridge. That is it!
This is one of the best dishes I have made in a while and cannot wait to have it again. Easy and indeed scrumptious.
Would be delicious with a side of Honey Glazed Parsnips.
This month, I am entering this recipe in Janice Pattie’s Dish of the Month at Farmers Girl Kitchen and Karen Burns-Booth’s Cooking with Herbs (previously Herbs on Saturday) at Lavender and Lovage.