Cooking With Game

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    Partridge and Pheasant Breasts in Parma Ham.


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    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Partridge and Pheasant Breasts in Parma Ham. Empty Partridge and Pheasant Breasts in Parma Ham.

    Post  Admin on Mon Sep 02, 2013 12:37 pm


    Pheasant breast
    Partridge breast
    Parma Ham
    Stuffing made from breadcrumbs, suet, parsley, lemon zest, chicken liver, an egg, onion, salt and pepper
    For the sauce
    Carcasses of the birds, boiled to make stock
    Marsala wine
    Juniper berries

    Ingredients for the stuffing

    3 slices of sliced bread without the crusts
    Use one third suet to the amount of bread
    1 bunch of parsley
    Lemon zest - less than half a lemon
    A small egg
    Salt and pepper

    Ingredients for making the sauce

    Stock from the carcass of the bird
    6 8 juniper berries
    3 4 prunes
    2 small sticks of celery


    Make the stuffing. Soften the chopped onion in the microwave for 3 minutes in the butter, and then combine with breadcrumbs, suet, parsley, lemon zest, chopped liver, beaten egg and salt and pepper.

    Take the pheasant breast and place stuffing on the flatter side. Put the partridge breast on top of the stuffing. Wrap both breasts in Parma Ham and smear with butter.

    Place into a baking tin and cook for 17 minutes at 180C or Gas mark 6.

    Allow to rest.

    Make the sauce by sieving the stock, add the crushed juniper berries, chopped prunes, chopped onion, chopped celery and cook until tender.
    Sieve sauce and add large glass of Marsala wine.

    Thicken sauce with cornflour. Add juices left over from the meat to the sauce.Check for seasoning and add if necessary. Serve with watercress, parsnip crisps, dauphinoise potatoes and sugar snap peas.

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