Let the game begin

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20th September 2016 by Ronnie Kimbugwe

Partridge is one of those dishes that I believe really flies the flag during the game season. If you are new to game or prefer a mild gamey flavour, then partridge is a great place to start. Stocked by most reputable butchers, they are usually ready for the oven & typically come as a pair or brace.

Partridges should be plump, round-breasted and have a softness to them that calls for a quick flash in the pan followed by a short spell in a hot oven. Such a dish is complemented by a crisp-edged game chip and a generous serving of bread sauce infused with nutmeg & cloves. The key with partridge is to keep it simple and not to overcook. These birds are best served pink and juicy so keep an eye on the oven then leave to rest for about five minutes. If cooked right, you will get a rich, robust flavour that sings of autumn.

We are serving Hampshire Partridge with Braised Red Cabbage & Game Chips at all seven of our Country Inns this season so why not let us prepare the dish for you…

VIEW OUR MENU BOOK A TABLE or try our recipe at home…

Serves 4

  • 4 x partridges
  • 500g peeled potatoes
  • 200ml milk
  • 150g onion
  • 1 bay leaf
  • 5 cloves
  • 3 sprigs thyme
  • 1sp black peppercorn
  • 1/4 tsp nutmeg
  • 1 1/2 loaves white bread
  • salt & pepper to taste

Method

Heat a little oil & butter in a heavy based oven proof tray and roast the partridges on all sides for about 3 minutes, until golden brown. Transfer to a 200 degrees c oven and cook for 10 minutes, then take out and leave to rest. Skewer the thickest part of the thigh and the juices should run clear.

Thinly slice the potato using a mandolin, wash off any excess starch in cold water and dry with a cloth. Cook the sliced potato in a deep fryer at around 150C until golden & crisp. Remove & season to taste.

Serve the partridge with the infused bread sauce, game chips & braised red cabbage.

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