Though the Spittoon blogger took it from Slater’s diaries, roasted Partridge looked tempting and the seasoning that went into it, made it worth indulging. Crushed juniper berries added flavor to the butter-smeared birds when it smoldered in the oven.
Needless to say, the accompaniments the blogger had with roasted partridge can’t be better, especially the Cave de Pommard Beaune 1er Cru ‘Les Aigrots’, 1998, Burgundy. This is what is called as lip-smacking, crisp Burgundy with soft white meat gives that long-lasting finish on your taste buds. Slashfood
