We are very lucky in the UK that game season coincides with the winter vegetable and fruit season because the three marry up so well. This dish is a country game pub inspired classic, not reinventing the wheel, just using quality produce to its potential, and utilising a ‘nose to tail’ no wastage approach with the game bird.
Ingredients
- 1 x oven ready partridge, separated into breasts, legs and carcass, keeping the skin but blowtorching any feathers from it
- 300g x sprouts, peeled, washed and finely sliced
- 150g x chestnuts, finely chopped
- 6 x blackberries, slice half widthways
- 250g x unsalted butter
- 1.2l x reduced golden chicken stock
- 100ml x port
- 50ml x white wine
- 100ml x double cream
- 1 x clove garlic
- 2 x sprigs thyme
- Salt
Method
Legs
Ingredients
Method
Pheasant and port jus
Ingredients
Method
Creamed sprouts and chestnuts
Ingredients
Method
To serve
Ingredients
- All dish elements