As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter. The delicate flavour of the Partridge makes this the perfect ingredient even for a game novice. Not only is this bird fitting for the autumnal game season it also makes an ideal alternative to turkey over the festive period. The succulent flesh of the partridge blends perfectly with the smooth creamy polenta and the distinctive aroma of the freshest truffle. The Wiltshire Truffle company hunt for the amazingly fresh wild autumn truffles from a unique secret location in Wiltshire and supply to all of the UK’s leading restaurants.
Time: 8 hours
- 2 whole partridges, offal removed
- 2 tbls rock salt
- 2 sprigs thyme
- 3 cloves garlic, crushed
- 500g goose fat
- 1 tbls rapeseed oil
- 200g butter
- 250g winter chanterelles
- 1 or 2 fresh wiltshire truffles
- 75g polenta
- 750ml milk
- 1 bay leaf
- 100ml double cream
- 75g parmesan
- 2kg chicken wings
- 1 leek, white, chopped
- 1 onion, chopped
- 2 cloves garlic
- 3 sprigs thyme
- 1 bay leaf
- 2 sticks celery, chopped
- 3lts water
- Chicken wing stock
- 1 carrot, diced
- 1 shallot, diced
- 1 white of leek, diced
- Sharp knife
- Metal Bowl
- 16cm Stainless Steel Saucepan
- 20cm Stainless Steel Saucepan
- Wooden Spoon
- 26cm Stainless Steel Frying Pan
- 24cm Stainless Steel Sauté Pan
- Fine sieve
Firstly start with the partridge
- Remove the offal & the legs from the birds leaving just the crowns, put the legs into a metal bowl cover the legs in the salt, garlic & thyme & cure for 3 hours in the fridge.
- Trim the offal of any sinew, then place the partridge crowns along with the offal in the fridge, uncovered to cook later.
- After the 3 hours is up, wash the legs & pat dry with kitchen paper.
- Warm the goose fat in a 16cm Stainless Steel Saucepan until liquid, not hot.
- Add the legs to the 16cm Stainless Steel Saucepan of warm fat, & cook on a low simmer for 2 to 3 hours or until tender, leave to cool in the fat.
For the chicken stock
- Add all the wings & water to a 20cm stainless steel saucepan then bring to the boil.
- Skim of any impurities, then add the chopped vegetables, aromatics & reduce to a simmer, cook for around 2 hours.
- After 2 hours, pass the stock through a fine sieve & leave the fat to settle to the top.
For the sauce
- Skim the remainder of the fat from the stock & bring the stock to the boil, add the vegetables & reduce the heat to a slow simmer, skim any impurities from the sauce all times, then reduce the stock to around 250ml, when its sticky & shiny, pass the sauce through a fine sieve then aside & keep warm.
For the partridge
- Preheat the oven to 180c.
- Heat the rapeseed oil in a frying pan then add the partridge crowns & seal all sides until golden brown, turn off the pan.
- Add half of the butter & baste the partridge crown repeatedly until the crown has an even golden colour, pour off the fat from the pan.
- Then add the partridge to the oven in the frying pan & cook for around 8 minutes or until the breast reads 56c on a temperature probe, remove the crowns from the oven & rest in a warm place for 10 minutes, reserve the frying pan & place back onto the heat.
- While the crowns are resting, Remove the legs from the goose fat, drain the excess fat on kitchen paper then add the partridge legs to the reserved frying pan & colour all sides evenly, add the pan to the oven & warm through for 3 minutes, remove & drain on kitchen paper, keep warm.
For the polenta
- Add the milk & bay leaf to a saucepan & bring to the boil, whisk in the polenta.
- Reduce the heat & cook the polenta gently for around 15-20 minutes until the texture is softened to taste.
- Add the cream & parmesan stir until fully incorporated, then season to taste with salt & white pepper.
To finish the dish
- Heat a frying pan until hot, add the remaining butter & fry the winter chanterelle mushrooms for 2 minutes, tossing once, add the hearts & livers for cook for 1 more minute, then drain on kitchen paper, season with salt.
- Carve the partridge crowns by removing the breasts, discarding the carcass bones, cut each breast on a slight angle then season with salt.
- Spoon the polenta onto a warmed plate then top with the partridge leg followed by the breast.
- Add some mushrooms, then spoon over the chicken wing sauce followed by some freshly shaved truffle, cut the offal in half & split between 4 cocktail sticks, serve each offal stick leaning against the partridge breast & serve immediately.
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