Cooking With Game

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


    Partridge cooked three ways.

    Share
    avatar
    Admin
    Admin

    Posts : 836
    Join date : 2008-09-14
    Age : 55
    Location : Bridgwater, Somerset.

    Partridge cooked three ways.

    Post  Admin on Sun May 24, 2015 1:59 pm

    Serves 4

    INGREDIENTS

    4 partridges

    4 large potatoes

    1 Savoy cabbage

    1 large parsnip cut in to 8 length ways and roasted with honey

    4 shallots (banana)

    200ml goose or duck fat

    1 sprig of thyme, rosemary, bay

    1 clove of garlic

    1 pint of good chicken stock

    unsalted butter

    4 slices of parma ham

    double cream

    2 pieces of star anise

    300ml red wine

    Remove the legs from the birds and put to one side. Remove four breasts from two birds and refrigerate along with the other two birds.

    To make the leg confit

    Heat the goose or duck fat in a roasting pan on the stove, add the garlic, herbs and star anise and add the partridge legs. Cover with tin-foil place and roast in a medium heat for 35/40 minutes.

    To make the mousse

    Take the four breasts and remove all skin and sinew. Place in a food blender, and blitz for ten seconds. Add 100ml of double cream, salt and pepper and blend for another ten seconds. Place a piece of cling-film on the work surface and lay the parma ham on to it so that the pieces of ham overlap. Spread the partridge mousse on to the ham and roll with the cling-film to form a sausage. Twist the end of the cling-film to tighten. Cook in boiling water for ten minutes. Remove from the water and cool. Refrigerate until needed.

    To make the fondant potato

    Peel the potatoes, cut in half lengthways, place 250g of unsalted butter in to an ovenproof dish and heat on the stove. Once butter starts to melt add the potatoes, baste with the butter and place in an oven at 175C for 20 minutes.

    To make the cabbage

    Thinly slice the cabbage. Melt 200g of unsalted butter in a large pan and slowly cook until tender then add 100ml of cream and season.

    To make the sauce

    Finely chop one shallot and put in a heated small pan on the stove with 200ml of good red wine. Reduce to jam consistency and add the chicken stock. Bring to the boil, reduce heat slightly and reduce the sauce by half.

    For the partridge

    Heat a heavy pan on the stove and add a dash of oil and 100gms of butter. When the butter foams, add the two partridge breasts, season with salt and pepper turn and brown the other two breasts, baste and place in the oven for six minutes.

    To complete, place a piece of greaseproof paper on to a baking tray, and place the potatoes, the partridge legs and the partridge sausage (slice into 4 pieces) and heat through in the oven.

    To serve

    Spoon a portion of cabbage on to the plates. Layer the fondant and a slice of the sausage on top. Place two legs either side. Remove the whole breasts from the carcass (they should be slightly pink) and rest one on to each dish. Flood each plate with sauce and arrange two roasted parsnips against each breast and serve.

      Current date/time is Fri Jun 23, 2017 1:05 pm