Partridge with Bacon Crust, Kale and Chestnuts
This Partridge with Bacon Crust, Kale and Chestnuts was part of James' game masterclass. If you've never tried game before partridge is a great starting point!
Ingredients
- 2 partridge
- 6 slices of streaky bacon
- 25g butter
- 25ml veg oil
- Few sprigs of thyme
- Salt and pepper
Sauce:
- 100ml burgundy red wine
- 200ml beef jus
- 1 tbs redcurrant jelly
- 25g butter
- 25g brambles
- 25g chestnuts, sliced
- 50g purple kale
- 15g butter
- Splash of water
- Salt and pepper
- To serve chestnuts shaved
Method
Pre heat the oven to 230c.
Pan fry the partridge in the oil, butter and thyme until coloured season cover in bacon then pop in the oven for 15 minutes, then rest.
In the partridge pan add the wine and stock, bring to the boil then reduce by half, stir through the redcurrant jelly and butter when dissolved. Finish with the brambles and chestnuts, take off the heat.
In another pan heat the butter and water. When bubbling add the kale and cook for 1 to 2 minutes until just wilted, season and drain on a tray with a j-cloth.
To serve, remove the bacon from the partridge and chop. Add to the sauce. Remove the legs and breast from the bird.
Spoon the kale into the centre of the plates, top with the partridge and spoon over sauce.
Ingredients
- 2 partridge
- 6 slices of streaky bacon
- 25g butter
- 25ml veg oil
- Few sprigs of thyme
- Salt and pepper
Sauce:
- 100ml burgundy red wine
- 200ml beef jus
- 1 tbs redcurrant jelly
- 25g butter
- 25g brambles
- 25g chestnuts, sliced
- 50g purple kale
- 15g butter
- Splash of water
- Salt and pepper
- To serve chestnuts shaved
Method
Pre heat the oven to 230c.
Pan fry the partridge in the oil, butter and thyme until coloured season cover in bacon then pop in the oven for 15 minutes, then rest.
In the partridge pan add the wine and stock, bring to the boil then reduce by half, stir through the redcurrant jelly and butter when dissolved. Finish with the brambles and chestnuts, take off the heat.
In another pan heat the butter and water. When bubbling add the kale and cook for 1 to 2 minutes until just wilted, season and drain on a tray with a j-cloth.
To serve, remove the bacon from the partridge and chop. Add to the sauce. Remove the legs and breast from the bird.
Spoon the kale into the centre of the plates, top with the partridge and spoon over sauce.
