Partridge on grilled bread with mushrooms and brandy
After a long, tiring day out in the field, this simple partridge recipe dish is quick to make and guarantees a delicious supper
Partridge on grilled bread is tasty and simple to make
Sometimes the last thing you want to do is potter around in the kitchen, cutting up fiddly ingredients and slaving over a hot stove, especially if you’ve had a long day out in the field and would rather spend your time with your feet up — or your head down. This partridge recipe takes just five minutes to prepare and about 25 minutes to cook, so you can have something to tuck into in half an hour. Because it’s so simple to follow, you don’t need to be an experienced cook to make it. Serves one.
Ingredients
6 small chestnut mushrooms, finely sliced
Sunflower oil
1 bayleaf
Black pepper
1 clove of garlic, very finely sliced
35g butter
1 partridge, legs and breasts removed
salt
1 small piece of white bread
50ml brandy
50ml chicken stock
Juice of about a third of a medium lemon
15g fridge cold butter and a little curly parsley to finish
Method
■ Preheat the grill to high.
■ Fry the mushrooms in a little sunflower oil with the bay leaf and a good grind of black pepper. When they begin to brown, add the garlic and cook for a minute or so. Remove from the pan and put to one side.
■ Melt the room-temperature butter with a splash of sunflower oil. Season the partridge with a little salt.
■ Put the partridge legs in the butter, skin-side down and gently fry for five minutes. Turn and cook for six minutes.
■ Add the breasts skin-side down, cooking for three minutes on each side.
■ A few minutes before the meat is done, butter the bread on both sides and place under the grill, turning once until both sides are well coloured.
■ Pour the brandy into the pan and flame the partridge. Do not allow the liquid to evaporate. Place the bird on the toast. Drop the mushrooms back into the pan. Add stock and lemon juice and simmer until you have 3tbsp of liquid. Drop in the cold butter bit by bit, stirring continuously until the sauce emulsifies.
■ Put the partridge on the bread, pour over the sauce and scatter parsley on top.
This recipe is from the Countryside Alliance’s Game-to-Eat campaign, which is dedicated to promoting wild British game meat. It also champions the produce of the UK’s shoots, gamedealers, butchers and farm shops. To find out more visit Game To Eat.
