Game to eat recipes - Partridge with Pears and Blue Cheese

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Partridge

Partridge with Pears and Blue Cheese

Partridge with Pears and Blue Cheese

Created by admin, Monday, 29 November 1999

Description

Requires 1 Partridge per person

Ingredients

At a glance

Partridge

Methods/steps

Ingredients

4 partridges (1 per person)

3 tbsps soy sauce

150ml (150ml) water

50g (2 oz) butter

streaky bacon

2 medium pears, sliced

125g (4oz) Stilton or similar blue cheese

Salt & freshly ground black pepper

Wholegrain mustard dressing (optional)

Notes

Partridge with Pears and Blue Cheese

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

1 Preheat the oven to 200C/400F/Gas 6. Wipe the birds and place a knob of butter inside each of the birds. Cover with rashers of streaky bacon.

2. Put the birds in a roasting tin, mix the water and soy sauce together and pour into the bottom of the pan. Cover with foil.

3. Place in the middle of the oven and cook for about 30 minutes. Remove the foil and cook for a further 10 minutes.

4. To prepare the pears: melt the remaining butter in an oven proof dish and toss the pears in the hot butter. Return to the top shelf of oven for a further 10 minutes to soften and slightly brown.

5. The partridges are ready to serve when the juices run clear. Allowing one partridge per person serve with slices of pear, a little dressing (optional) and cheese shavings. Garnish with crispy bacon.

6. Serve with baby potatoes and sliced green beans.

Serving Suggestion

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