Pre heat the oven to 200C.
Season then pan fry the partridge in the oil, butter and herbs until coloured. Season and then roast for 10 minutes, then rest.
Heat the stock and madeira and reduce by half. Finish with the butter, sherry vinegar and blackberries.
Cook the kale, endive and beetroots in butter to warm through for 2 minutes.
To serve, remove the legs and breast from the birds.
Spoon the vegetables onto plates and top with the partridge. Dot with the beetroot gel and hazelnuts. Spoon over the sauce.
Pre heat the oven to 200C.
Season then pan fry the partridge in the oil, butter and herbs until coloured. Season and then roast for 10 minutes, then rest.
Heat the stock and madeira and reduce by half. Finish with the butter, sherry vinegar and blackberries.
Cook the kale, endive and beetroots in butter to warm through for 2 minutes.
To serve, remove the legs and breast from the birds.
Spoon the vegetables onto plates and top with the partridge. Dot with the beetroot gel and hazelnuts. Spoon over the sauce.
