This dish is a classic combination featuring delicious game.
Preparation:
Cooking: 2 hours 15 mins ( Prep & Cook Time)
Serves: 1 person
Ingredients
- 1 whole partridge with legs removed
- Red Wine Sauce
- 2 banana shallots finely sliced
- 1 star anise
- 200ml red wine
- 250 ml true foods reduced brown chicken stock
- 250 ml true foods reduced Veal stock
- The legs from the partridge
- 2 bay leaves
- 5 sprigs of thyme
Method
Brown the partridge legs with some oil in a sauce pan then remove and put to one side
Add the sliced shallots and star anise, caramelise the onions well. The Anise reacts with the sulphur in the onions creating heterocyclic molecules these have notes of clove, cinnamon, chili, black pepper, thyme & oregano. Making a meat dish seem even meatier.
Add the browned legs back to the pan and deglaze with the red wine. Reduce to a syrup & then add the stock with a bouquet garni of thyme & bay
Cook out for an hour reducing slowly. Then pass through muslin and return to the heat
Keep reducing the sauce skimming regularly until it coats the back of a spoon
To Cook the Partridge
Vac Pac the Partridge crown, not too tight, to maintain its shape.
Cook the partridge in a water bath @ 56c for 2hours
Celeriac puree & fondant
Ingredients
- 1 celeriac peeled
- 250g unsalted butter
- Salt to taste
Method
Cut 3-4, 2cm rectangle pieces from the celeriac for the fondant - Melt the butter in a pan add the celeriac pieces & cover with water, add a little ‘flavour magic’ smoked salt and then a cartouche. - Simmer slowly till the celeriac is cooked through, remove from the pan and put to one side. - While the fondants are cooking, slice the remaining celeriac on a mandolin and place in a thermo mix wit the rest of the butter.
Set to a high heat and start the machine at ½ speed. Add about 200ml water and cook for 25 minutes, (you may need to add more water to keep the puree moving.
Then turn up the speed for another 5 minutes, season and keep warm.
For the cabbage
Ingredients
- ¼ of a savoy cabbage julienne with the stalk & dark green leaves removed
- ¼ pkt of cooked chestnuts finely chopped
- 6 strips of smoked pancetta brunoise, fried off till crispy.
- 50g unsalted butter
Method
Melt the butter in a pan and stir in the cabbage
Put a lid on or wrap the top in cling film and gently let it cook in its own steam shaking the pan regularly to avoid the cabbage from sticking
When the cabbage is cooked add the pancetta & chestnuts
Season with salt & pepper
To Serve
Ingredients
Method
Remove the partridge from the bag & roast the partridge skin quickly in clarified butter, the bird should be a golden roasted colour while the meat remains moist in side.
Reheat the cabbage and fry the fondants on 1 side
Arrange everything on the plate pour over the sauce and serve.
