Ingredients

Partridge broth
  • 3kg Partridge bones & drumsticks
  • 8 Shallots
  • 10 Sprigs of thyme
  • 10 Juniper berries, toasted
  • 5ltr True Food white chicken stock
  • ½ Bottle ruby port
  • Sloe Gin
  • Egg white
Partridge sauce
  • 20kg Chicken carcass
  • 2 trotters, split in 4
To refresh
  • 2kg Partridge carcasses and trim
  • 5 Shallots
  • 4 Sprigs of Thyme
  • 7 Juniper Berries
  • 1 bottle red wine
  • 500ml Sloe Gin
  • 1 bottle Ruby Port
  • Pedro Ximenez, to season
  • Damson Brandy, to season
  • 1 jar Oldstead Hedgerow Jelly
Bread sauce infusion
  • Whole milk
  • Roasted sourdough trim
  • Sliced onions
  • Bay leaves
  • Black Peppercorns
  • Nutmeg
  • Mace
  • White Pepper
Bread sauce
  • 100g Butter
  • 2 Onions, sliced
  • 140g Potato
  • 500g Bread sauce infusion
  • Ground Mace, to taste
  • Ground Nutmeg, to taste
  • Season
Celeriac puree
  • 5kg Celeriac, peeled and thinly sliced
  • 200g Butter
  • 450g Double Cream
  • Season
Partridge leg dredge
  • 15g Fermented Chilli Powder
  • 25g Onion Powder
  • 500g Plain flour
  • 250g Semolina
Partridge leg brine
  • 4% Spruce salt
Rosemary and douglas fir salt
  • 30g Dried Fir
  • 15g Dried Rosemary
  • 200g Maldon
Pickled elderberry and beetroot ketchup
  • 500g Red wine vinegar
  • 500g Beetroot Juice
  • 100g Elderberries
  • 300g Sugar
  • 20g Agar
Beetroot glaze
  • 600g Beetroot juice
  • 300g Minus 8 Dehydr8 Vinegar
  • 200g Brown sugar
Pickled chestnut puree
  • Cooked chestnuts
  • 1:1:1 Pickle
Blackened Beetroot Glaze - for partridge breast
  • 200g Honey
  • 100g Blackened beetroot
  • 50g Warm water
  • Xantham Gum

Method

Print Recipe

Ingredients

Partridge broth
  • 3kg Partridge bones & drumsticks
  • 8 Shallots
  • 10 Sprigs of thyme
  • 10 Juniper berries, toasted
  • 5ltr True Food white chicken stock
  • ½ Bottle ruby port
  • Sloe Gin
  • Egg white
Partridge sauce
  • 20kg Chicken carcass
  • 2 trotters, split in 4
To refresh
  • 2kg Partridge carcasses and trim
  • 5 Shallots
  • 4 Sprigs of Thyme
  • 7 Juniper Berries
  • 1 bottle red wine
  • 500ml Sloe Gin
  • 1 bottle Ruby Port
  • Pedro Ximenez, to season
  • Damson Brandy, to season
  • 1 jar Oldstead Hedgerow Jelly
Bread sauce infusion
  • Whole milk
  • Roasted sourdough trim
  • Sliced onions
  • Bay leaves
  • Black Peppercorns
  • Nutmeg
  • Mace
  • White Pepper
Bread sauce
  • 100g Butter
  • 2 Onions, sliced
  • 140g Potato
  • 500g Bread sauce infusion
  • Ground Mace, to taste
  • Ground Nutmeg, to taste
  • Season
Celeriac puree
  • 5kg Celeriac, peeled and thinly sliced
  • 200g Butter
  • 450g Double Cream
  • Season
Partridge leg dredge
  • 15g Fermented Chilli Powder
  • 25g Onion Powder
  • 500g Plain flour
  • 250g Semolina
Partridge leg brine
  • 4% Spruce salt
Rosemary and douglas fir salt
  • 30g Dried Fir
  • 15g Dried Rosemary
  • 200g Maldon
Pickled elderberry and beetroot ketchup
  • 500g Red wine vinegar
  • 500g Beetroot Juice
  • 100g Elderberries
  • 300g Sugar
  • 20g Agar
Beetroot glaze
  • 600g Beetroot juice
  • 300g Minus 8 Dehydr8 Vinegar
  • 200g Brown sugar
Pickled chestnut puree
  • Cooked chestnuts
  • 1:1:1 Pickle
Blackened Beetroot Glaze - for partridge breast
  • 200g Honey
  • 100g Blackened beetroot
  • 50g Warm water
  • Xantham Gum

Method

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