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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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Recipes arrow Partridgearrow Pot Road Dunscombe Park Partirdge with Fadmoor Beetroot, Creamed Curly Kale & Smoked Bacon Gravy
Pot Road Dunscombe Park Partirdge with Fadmoor Beetroot, Creamed Curly Kale & Smoked Bacon Gravy
Created by admin, Monday, 29 November 1999
Description
Courtesy of Andrew Pern, The Star Inn, North Yorkshire. Serves 2

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

2 x partridge (grey or red legged depending on availability)

2 x rashers of smoked bacon

2 x turned barrel shaped beetroot cooked in red wine with a little seasoning

500g Picked curly kale off the storks

100g double cream

65g grated mature Lancashire cheese

200g creamed mashed potato with fresh thyme

10 cooked baby onions

50g smoked bacon lardoons

500ml good game stock

1 tsp redcurrant jelly

Pinch of fresh thyme leaves

Notes

200 deg C, 425 def F, Gas Mark 7
Pot Road Dunscombe Park Partirdge with Fadmoor Beetroot, Creamed Curly Kale & Smoked Bacon Gravy

Preparation Time: 0 Hours & 20 Mins

Cooking Time: 0 Hours & 30 mins

Preheat the oven.

Cover the breasts of the bird, with the bacon streaks and cook for 14 minutes.

While the bird is cooking, reduce the stock, when syrupy, add the baby onions, bacon and beetroot to reheat gently.

Warm cream, when reduced by ½ add cheese, curly kale and seasoning.

Take the partridge out of the oven and rest in a warm place.

Serving Suggestion

Pipe potato onto hot plates in a swirl, carve the bird onto the mash, spoon the creamed kale into a little pot or onto the plate with the beetroot alongside, sprinkle thyme leaves in the sauce check seasoning, spoon over and serve immediately.

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