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This delicious recipe is from Gill Mellor and is an ideal Autumn warmer. The cider stops the partridge drying out whilst you roast it. Gill says, “For me, partridge is every bit as good as pheasant. I always enjoy cooking it, and it seems to punch above its weight when it comes to “flavour and texture. A brace carefully roasted will make a perfect supper for two.”
Photo credit Andrew Montgomery
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