Tag Archive: partridge

  1. Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley

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    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.

    Serves: 4

    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

    Creamed Polenta

    • 75g polenta
    • 750ml milk
    • 1 bay leaf
    • 100ml double cream
    • 75g parmesan

    Chicken Stock

    • 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 Sauce

    • Chicken wing stock
    • 1 carrot, diced
    • 1 shallot, diced
    • 1 white of leek, diced


    Cooking Method

    Firstly start with the partridge 

    1. 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.
    2. Trim the offal of any sinew, then place the partridge crowns along with the offal in the fridge, uncovered to cook later.
    3. After the 3 hours is up, wash the legs & pat dry with kitchen paper.
    4. Warm the goose fat in a 16cm Stainless Steel Saucepan until liquid, not hot.
    5. 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

    1. Add all the wings & water to a 20cm stainless steel saucepan then bring to the boil.
    2. Skim of any impurities, then add the chopped vegetables, aromatics & reduce to a simmer, cook for around 2 hours.
    3. After 2 hours, pass the stock through a fine sieve & leave the fat to settle to the top.

    For the sauce

    1. 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

    1. Preheat the oven to 180c.
    2. Heat the rapeseed oil in a frying pan then add the partridge crowns & seal all sides until golden brown, turn off the pan.
    3. 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.
    4. 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.
    5. 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

    1. Add the milk & bay leaf to a saucepan & bring to the boil, whisk in the polenta.
    2. Reduce the heat & cook the polenta gently for around 15-20 minutes until the texture is softened to taste.
    3. Add the cream & parmesan stir until fully incorporated, then season to taste with salt & white pepper.

    To finish the dish

    1. 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.
    2. Carve the partridge crowns by removing the breasts, discarding the carcass bones, cut each breast on a slight angle then season with salt.
    3. Spoon the polenta onto a warmed plate then top with the partridge leg followed by the breast.
    4. 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.

  2. The Game is On! Cooking Tips from Our Kitchen to Yours

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    Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen. Hearty soups, deliciously meaty stews and all-round, good, old-fashioned comfort food to rival our grandmother’s.

    But autumn also makes way for another seasonal trend: game. That’s right; game season is upon us – and here on the blog today, we’re bringing you some inspiration for cooking with everything from pheasant to grouse and partridge. Read on…


    Carefully Select Your Meat

    Now, this is arguably the most important part of ensuring you get game right. Assuming that you aren’t able to join a shoot to get your own, there are a few other ways to source game meat. Firstly, find a reputable supplier and make sure you seek out prime cuts – like loin or the breasts. If, for example, you’re cooking venison, the joins like the haunch (leg) are a good place to start. Cook them slowly and they’ll taste amazing.

    But which are the most popular game birds here in the UK? Pheasant, partridge and grouse are right up there, of course. Try to buy whole carcasses of game birds, where possible. Make sure the head and feet are still attached, as this will be the best indicator of how old the bird is, as well as its overall quality.

    Secondly, did you know that you can often buy pan and oven-ready game direct from your local butcher? Lastly, most supermarkets also stock game meat, as will farm shops and online suppliers. If you go down this route, make a beeline for moist cuts which are also well-shaped. Avoid dry spots, or meat that looks discoloured – and always ensure the game smells fresh.

    Game is on

    Cook with Consideration

    You don’t often see novices cooking game – and it’s for good reason. While preparing a meal with game isn’t necessarily rocket science, it is usually cooked by those who know a thing or two about being in the kitchen. Your biggest challenge with game will be to keep it moist, since the absence of a lot of fatty tissue means that it’ll dry very quickly if you overcook it. Basting is key, here, as is covering the meat while slow cooking it. Don’t forget to flavour it well, too. For example, prunes and apricots work beautifully with partridge. Have a play around with flavours, too, as many a keen cook has stumbled upon a great pairing by simply being bold enough to experiment. Another tip is to pair game meat with other fattier meats for instance a venison burger mixed with ground bacon or pancetta and an egg yolk will help keep the burgers moist and add lots of richness and flavour.

    Get Your Money’s Worth

    We live in an increasingly wasteful society, so it’s as important as ever to ensure you’re really getting the most out of the food you cook. When preparing game, for example, you could keep back the kidneys and livers to make pâté, adding onion or butter and garlic and spreading it on toasted bread or brioche. Make sure you store your game correctly, too. Game should be plucked and drawn (gutted) after hanging, before it can be frozen or chilled. Keep fresh game in the coldest part of your fridge and make sure you cook it (and eat it) within one to two days.


    Where to start

    If you’re interested in cooking with game, we recommend giving the below recipes a whirl:

    Autumn Venison and Pheasant Stew is the perfect place to start and worked really well using our Copper Tri-ply Stockpot.

    Glazed Roasted Mallard Duck – created by Paul Welburn this flavourful recipe which includes pan frying the duck first and finishing it off in the oven.

    Braised Venison Cobbler – Paul Welburn serves rich, braised venison haunch topped with fluffy horseradish scones for a unique twist on a cobbler.

    Pan Roasted Venison Saddle, sausage, elderberry huntsman sauce, pear and parsnip purée –  A more intricate and ambitious recipe. Paul Welburn’s dish featuring venison loin would excite the taste buds of your dinner party guests.

    Do you have any top tips for cooking or preparing game? Do let us know by commenting below.

    Image of ProWare's Autumn Venison and Pheasant Stew