Succulent Tender Breasts Of Partridge with Rich Earthy Black Pudding A Real Dinner Party Winner
We totally love cooking with game both of us were born and raised in the country and its part of who we are. People often don't appreciate how adaptable and healthy game is to cook and eat.
There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare.
This is one of our favourite ways to cook partridge, pigeon, and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and rosti potatoes.
Serves / Makes: 4 servings
Prep-Time: 10 minutes
Cook-Time: 5 to 8 minutes
You Will Need
6 partridge breasts
Salt and freshly ground black pepper
1-tablespoon olive oil
125 mls stock we like to use a light beef stock and 25 mls red wine mixed, it is best to use the wine that you will be drinking with the partridge
1 teaspoon, redcurrant jelly
4 thick slices black pudding, Tesco’s now sell 4 nice thick slices of genuine Bury black pudding
Method
Season the partridge breasts with salt and pepper heat a heavy based frying pan until very hot add 1 tablespoon of oil to the pan then the breasts, skinned side down.
Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow it to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm.
Fry the 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 we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. Serve and Enjoy!
Notes
Partridge is a small stocky game bird, similar to a quail or grouse that originated from the pheasant family The meat is more moist than that of a grouse, but similar in appearance its weight ranges from 1 to 2 pounds and it may be referred to as Hungarian Partridge, French Partridge (also Red-legged Partridge), English Partridge (also Grey Partridge), or Chukar.
Typical of smaller wildfowl, the meat is lean so it will be best prepared with moist heat or by barding, which involves securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked. The meat of this game bird can be cooked by roasting, grilling, broiling, or braising and served as the main meal or as a flavourful addition to stews.
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