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Partridge

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Rikki
Rikki Posts: 21,625 Forumite
in Old style MoneySaving
I'm having partridge for dinner tonight.

I'm not a great lover of bread sauce. I rather fancy something sweeter any ideas?

There is no problem if it includes opening a bottle of red wine. :rolleyes:
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Comments

  • Debt_Free_Chick
    Debt_Free_Chick Posts: 13,276 Forumite
    10,000 Posts Combo Breaker
    Could you just make a jus from the cooking sauces, with a splash of wine and stir in a tbl of crab apple or redcurrant jelly? If no jelly, then add teeny bits of sugar until you get the sweetness you want.
    Warning ..... I'm a peri-menopausal axe-wielding maniac ;)
  • Rikki
    Rikki Posts: 21,625 Forumite
    I had a simular thought. Using red wine and HM cherry jam. I haven't got redcurrent jelly. (Forgot to replace it.:o)
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  • aurora_borealis_2
    aurora_borealis_2 Posts: 13,477 Forumite
    posh totty :rolleyes:

    I second the above :D
    de do-do-do, de dar-dar-dar ;)
  • Rikki
    Rikki Posts: 21,625 Forumite
    OH shoots so the are fresh from the weekend.

    Cherry jam and wine it is then. :D
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

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  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Rikki,

    I make a cherry jam and wine sauce with duck and it's lovely! I envy you having partridge tonight. :drool:

    Pink
  • Rikki
    Rikki Posts: 21,625 Forumite
    I never had partridge. Pheasant, wild duck, woodcock but for some reason never partridge.

    30 minutes and counting. :)
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  • Rikki
    Rikki Posts: 21,625 Forumite
    I thoroughly enjoyed the partridge. I think I prefer the taste to that of pheasant.

    The cherry jam and wine worked well, So simple will certainly do that again.

    More partridge required.:drool:
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

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  • CarolnMalky
    CarolnMalky Posts: 14,254 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker
    We are having partridge stuffed with wild boar and apricots for our Christmas dinner, and wondered what sauce would go best with it? We haven't had partridge before, would cranberry still go ok?

    Thanks in advance for any advice.

    Carol x
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  • purpleivy
    purpleivy Posts: 3,660 Forumite
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    Julia might know, I think she's been dealing with partridge (see 12 days of Xmas Oldstyle!)
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    Trying not to waste food!:j
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  • EssexHebridean
    EssexHebridean Posts: 24,424 Forumite
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    Try Cumberland Sauce - it's made with Port and orange and it absolutely lush and perfect with game!

    Your christmas lunch sounds stunning by the way!
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