Roasted Partridge with sweetcorn, wild mushrooms and kale

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN

INGREDIENTS

(Serves 2)
  • 2 Whole partridge
  • 1 Garlic clove
  • 4-5 Oyster or girolle mushrooms
  • 1 Corn cob
  • 1 Shallot
  • 1 Small carrot
  • 2-3 Tbsp cooked spelt
  • Splash of white wine
  • 150mls Chicken stock
  • 1-2 Tbsp Crème fraîche
  • 1 Tsp wholegrain mustard
  • Handful of kale or greens
  • 1 Tbsp parsley, chopped

Partridge is one of the earliest game birds you’ll be able to buy during the game season. It has a naturally milder flavour and is sweeter and more tender than some of the meatier birds, such as pheasant and grouse, so often it is a good introduction for people who are new to game.

Roasting a whole bird on the bone will always give better results and is not overly difficult, this method can easily be transferred over to other game birds too. Using sweetcorn and mushrooms from our Market Garden are a delicious accompaniment, creating the perfect dish for brightening up even the chilliest of evenings.

Join us for our next Game Preparation course to discover more inspiring recipes and how to make the most of ingredients during the game season.

METHOD

DIFFICULTY: Medium 30 MINS

In a suitable sized frying pan colour the prepared and seasoned partridges until they are golden brown all over. Then turn them onto their side in the pan and place into a preheated 180°C oven for 4 minutes.  After this turn them onto the opposite side for a further 4 minutes.  Finally turn them breast side down and roast for a final 4 minutes, add a knob of butter to the pan for the final 2 minutes.  Remove the birds from the oven and baste with any buttery roasting juices and rest for 10-12 minutes.

Heat a large sauté pan and add a little oil and a knob of butter.  Then add the torn mushrooms and corn kernels.  Season and cook over a medium heat until they start to colour.  Add the diced shallot and carrot, along with the crushed garlic and cook without colouring for a few minutes.  Then add the cooked spelt and wine. Reduce down to a syrup, then add the chicken stock to barely cover.  Reduce once more and add the chopped kale, tossing to mix well.  Finish with the crème fraiche and mustard, tasting for seasoning.

Once everything is cooked through remove from the heat and add the chopped parsley.  To plate, add spoonful’s of the garnish to serving plates, carve the partridge and place on top, pouring over any resting juices from the bird.

 

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