Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Partridge with game stock and bubble and squeak.

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    Partridge with game stock and bubble and squeak.

    Post  Admin on Sun Mar 23, 2014 10:16 am

    Serves 2.

    Ingredients

    For the game stock
    • 2 pigeons, chopped in half
    • 2 onions, chopped in half, skin on
    • 6 shallots, chopped in half, skin on
    • 6 cloves garlic
    • 4 carrots, roughly chopped
    • 4 leeks, roughly chopped
    • 2.5 litres boiling water
    • 1 tsp peppercorns
    • 1 bouquet garni, containing thyme and rosemary sprigs

    For the partridges
    • 50 g duck fat
    • 2 partridges
    • 50 ml port
    • 1 knob of butter


    Method
    1. First make the game stock. Preheat the oven to 230ē/gas 8. Place the pigeon carcasses in a baking dish with 1 cm of water. Add the onion and shallot halves, garlic cloves,
    2 carrots and 2 leeks to the dish. Bake for an hour.
    3. Remove from the oven and scrap the gooey blackened contents into a stockpot the boiling water. Add the remaining carrots and leeks, peppercorns and the thyme and rosemary. Cook for 3 hours on a low heat, strain and reduce by half. Your stock is now ready to be used for sauces.
    4. To cook the partridges preheat the oven to 220ēC/gas 7. Heat the duck fat in a frying pan. Add the partridge breasts to the pan and sear briefly.
    5. Transfer the duck breasts to a baking dish breast side-down. Roast for 7 minutes, remove and allow to rest for 10 minutes.
    6. Heat 500ml of your pre-made stock and allow to reduce by half. Add the port and allow to reduce even further; the sauce needs to be thick and syrupy.
    7. Whisk in the butter to give the sauce a nice glossy finish. A spoonful of flour can be added at this point if the sauce still needs to thicken.
    8. Carve off the breasts and thighs from the Partridges. Serve on a bed of bubble and squeak and drizzle over the rich gamey sauce.

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