Serves: 1 per person
Preparation time: 20 mins
Cooking Time: 20 mins + 10 mins rest
The idea here stems from the infamous 'beer can chicken' style of cooking usually reserved for the BBQ. But the thought was if you can do it with a chicken you can do it with a game bird.
Get hold of an oven ready partridge and season with a bit of olive oil, thyme, rosemary, salt and pepper (and a bit of chilli). Rub some butter in between the breast meat and the skin so the partridge does not get too dry on the outside.
When beer canning a chicken or even pheasant a standard sized beer can fits perfectly, however with a partridge you need something smaller. I found a mini Fanta in the local shop and it was perfect. Drink the Fanta and fill the clean can up with a beer of your choice. I went for a Newcastle Brown Ale thinking that it would release a gorgeous taste (correct decision). Pull the legs of the partridge over the can, so it fits snuggly in the cavity (the added bonus of using the smaller can, over a red bull can, is that the legs can act as a tripod and stabilise the partridge when in the oven).
Place the partridge in the oven at 180OC for 20 minutes, keeping an eye on it to make sure it does not fall over. After 20 minutes take the partridge out and leave it to rest, still on the can, for 10 minutes.
Serve with some mash and greens and you will stumble across the most succulent and tasty partridge ever. Never will you have to be put through a dry game bird roast again!