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| Pan Fried Partridge |
| ingredients: |
(to
serve four):
4 partridges
Salt and freshly ground black
pepper
1 tbsp olive oil
125 ml (4 fluid ounces or half
US cup) stock and 25 ml (two tablespoons)
red wine mixed
1 tsp redcurrant jelly
4 thick slices best black pudding
(if available)
250g (8 ounces) mixed salad leaves,
washed and dried
3 tbsp vinaigrette |
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| method: |
Carefully remove breasts from
the birds and pull of skin.
Keep carcasses and legs to make
stock. Season partridge breasts
with salt and pepper. Heat a
heavy based frying pan until
very hot. Add 1 tablespoon of
oil to the pan then breasts,
skinned side down. Fry for 2
minutes then turn over and fry
for 2 minutes more. Remove partridge
from pan and allow to rest on
a plate in a warm place. Deglaze
pan with stock and red wine,
stir in redcurrant jelly, reduce
by half, then set aside and
keep warm.
Fry black pudding in a non-stick
pan until crisp on the outside
and heated through. Cut or tear
slices into bite-sized pieces.
To serve, slice partridge
thinly. Place a mound of dressed
salad leaves on 4 plates. Arrange
partridge on top or around salad.
Surround with chunks of black
pudding and drizzle with reduced
jus. Serve immediately.
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Here
is a recipe from master chef Nick
Nairn's Cook School.
Nick Nairn's
I've used partridge for this dish
but we often serve this using mallard
instead. Pigeon would also work very
well. Game and black pudding go really
well together especially when contrasted
with lovely fresh salad leaves. |
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