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  • FIRST POST
    • Rikki
    • By Rikki 29th Nov 06, 3:45 PM
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    Rikki
    Partridge
    • #1
    • 29th Nov 06, 3:45 PM
    Partridge 29th Nov 06 at 3:45 PM
    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:
    2 Coins Savings Club 2012 is 4 .............................NCFC member No: 00005.........

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Page 1
    • Debt_Free_Chick
    • By Debt_Free_Chick 29th Nov 06, 3:58 PM
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    Debt_Free_Chick
    • #2
    • 29th Nov 06, 3:58 PM
    • #2
    • 29th Nov 06, 3:58 PM
    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.
    • Rikki
    • By Rikki 29th Nov 06, 4:23 PM
    • 20,648 Posts
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    Rikki
    • #3
    • 29th Nov 06, 4:23 PM
    • #3
    • 29th Nov 06, 4:23 PM
    I had a simular thought. Using red wine and HM cherry jam. I haven't got redcurrent jelly. (Forgot to replace it.)
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  • aurora borealis
    • #4
    • 29th Nov 06, 4:26 PM
    • #4
    • 29th Nov 06, 4:26 PM
    posh totty :rolleyes:

    I second the above
    de do-do-do, de dar-dar-dar
    • Rikki
    • By Rikki 29th Nov 06, 4:36 PM
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    Rikki
    • #5
    • 29th Nov 06, 4:36 PM
    • #5
    • 29th Nov 06, 4:36 PM
    OH shoots so the are fresh from the weekend.

    Cherry jam and wine it is then.
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    • Pink.
    • By Pink. 29th Nov 06, 4:42 PM
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    Pink.
    • #6
    • 29th Nov 06, 4:42 PM
    • #6
    • 29th Nov 06, 4:42 PM
    Rikki,

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

    Pink
    • Rikki
    • By Rikki 29th Nov 06, 5:03 PM
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    Rikki
    • #7
    • 29th Nov 06, 5:03 PM
    • #7
    • 29th Nov 06, 5:03 PM
    I never had partridge. Pheasant, wild duck, woodcock but for some reason never partridge.

    30 minutes and counting.
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    • Rikki
    • By Rikki 30th Nov 06, 2:56 PM
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    Rikki
    • #8
    • 30th Nov 06, 2:56 PM
    • #8
    • 30th Nov 06, 2:56 PM
    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.
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    • CarolnMalky
    • By CarolnMalky 20th Dec 08, 4:11 PM
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    CarolnMalky
    • #9
    • 20th Dec 08, 4:11 PM
    Quick question...Partridge??
    • #9
    • 20th Dec 08, 4:11 PM
    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

    If you obey all the rules...you miss all the fun!! Katherine Hepburn
    • purpleivy
    • By purpleivy 20th Dec 08, 4:25 PM
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    purpleivy
    Julia might know, I think she's been dealing with partridge (see 12 days of Xmas Oldstyle!)
    "Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"
    Trying not to waste food!
    • EssexHebridean
    • By EssexHebridean 20th Dec 08, 5:02 PM
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    EssexHebridean
    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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    • julieq
    • By julieq 20th Dec 08, 5:36 PM
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    julieq
    Not a lot of room in a partridge. You won't get a boar in certainly.
    • Debt_Free_Chick
    • By Debt_Free_Chick 21st Dec 08, 3:06 AM
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    Debt_Free_Chick
    I'll second the Cumberland.

    I would also stir a spoonful of crab apple jelly into the gravy.
    Warning ..... I'm a peri-menopausal axe-wielding maniac
    • Penelope Penguin
    • By Penelope Penguin 21st Dec 08, 6:57 AM
    • 17,087 Posts
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    Penelope Penguin
    I'll add this to the existing partridge thread - there are other ideas for accompaniements.

    I have HG morello cherries in the freezer - they'd make a good sauce

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
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