Cooking With Game

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    Partridge with Bacon and Red Chard.


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

    Partridge with Bacon and Red Chard.

    Post  Admin on Sat Nov 09, 2013 8:35 pm

    Serves four

    Splash of vegetable oil
    100g butter
    Sprig of thyme
    Garlic clove, crushed
    4 whole partridges, gutted and oven ready
    300g red chard
    100g streaky bacon, chopped
    Small onion, chopped
    Pinch of salt
    tsp peppercorns, crushed

    Add the vegetable oil to a large frying pan with at least two-thirds of the butter and heat on medium until it starts to foam and turn golden brown.

    Add the thyme and garlic. Season the partridges with salt and pepper inside and out, then remove the breasts from the bone. Place the breasts in the pan, turning and basting for at least five minutes. When they have coloured, put them in a preheated oven at 200C/gas mark 6 for seven minutes.

    Remove woody stalks from the chard and cut into small pieces. Add the remaining butter to another pan with the bacon and onion and saute for two minutes. Remove partridges from the oven, check they are done, then rest.

    Add the chard and a splash of water to the pan. Saute the vegetables and bacon for three minutes before serving with the partridge breasts.

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