Blunderbuss Posted September 26, 2009 Report Share Posted September 26, 2009 My first days beating of the season yesterday on a stunning estate near Fairford. I took a carefully selected brace of plump young partridge. I hung them for just 24 hours, I know some would say they need longer, but it's been quite warm here, and I was hungry so that was as long as I could wait ! I found the recipe below and it's a peach. I fed some to my son who likes game, but had never had partridge. It was awesome and he loved it. Much to the chagrin of my veggie wife, I'm sat here with a glass (bottle within reach) of Bowmore 12 year old, communicating with an occasional satisfied belch and feeling well pleased with myself All is well with the world Here is the recipe I used: Melt in the mouth partridge recipe (for 2) Pre heat the oven to 160c (140c fan) Ingredients: * 2 partridge * 6 slices of unsmoked streaky bacon * 1 lemon * 2 small ***** of butter * 4 sprigs of fresh thyme * 2 tablespoons of redcurrant/damson/wild plum jelly * Small glass of white wine or damson gin if you’d like a more raunchy dish * Salt and ground black pepper Method: 1. Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. 2. Put half a lemon into the cavity of each bird along with a **** of butter and a sprig of thyme. 3. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. 4. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. 5. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. 6. Serve with crispy bread to soak up the juices. Quote Link to comment Share on other sites More sharing options...
hendersons Posted September 26, 2009 Report Share Posted September 26, 2009 next time you are in fairford give me a shout we can have a quick pint if you like. Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted September 27, 2009 Author Report Share Posted September 27, 2009 next time you are in fairford give me a shout we can have a quick pint if you like.That would be good Quote Link to comment Share on other sites More sharing options...
grouse2008 Posted October 2, 2009 Report Share Posted October 2, 2009 If you want to go beating at the estate i can arrange it - and mine is a pint!!! Glad that dave was found a place there - the keeper knows his busines, his birds are in exceptional condition and fly very well - offering the guns some testing shooting. Their Keepers Day is exactly the same as a full days shooting, the keeper is even more stressed than normal!!! And you will get to try some of my cooking - especialy the leek, mushroom and stilton cheese tart! Quote Link to comment Share on other sites More sharing options...
Alanl50 Posted October 2, 2009 Report Share Posted October 2, 2009 Sounds really nice, Thanks for sharing it. Im trying it today. YUM Alan Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted October 2, 2009 Report Share Posted October 2, 2009 My first days beating of the season yesterday on a stunning estate near Fairford. I took a carefully selected brace of plump young partridge. I hung them for just 24 hours, I know some would say they need longer, but it's been quite warm here, and I was hungry so that was as long as I could wait ! I found the recipe below and it's a peach. I fed some to my son who likes game, but had never had partridge. It was awesome and he loved it. Much to the chagrin of my veggie wife, I'm sat here with a glass (bottle within reach) of Bowmore 12 year old, communicating with an occasional satisfied belch and feeling well pleased with myself All is well with the world Here is the recipe I used: Melt in the mouth partridge recipe (for 2) Pre heat the oven to 160c (140c fan) Ingredients: * 2 partridge * 6 slices of unsmoked streaky bacon * 1 lemon * 2 small ***** of butter * 4 sprigs of fresh thyme * 2 tablespoons of redcurrant/damson/wild plum jelly * Small glass of white wine or damson gin if you’d like a more raunchy dish * Salt and ground black pepper Method: 1. Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. 2. Put half a lemon into the cavity of each bird along with a **** of butter and a sprig of thyme. 3. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. 4. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. 5. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. 6. Serve with crispy bread to soak up the juices. Sounds great Blunderbuss - quick question though, are the birds skinned or plucked? LS Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted October 2, 2009 Author Report Share Posted October 2, 2009 LS. I plucked them, as you know partridge are far easier than pheasant to pluck, and I think they look better when your serving a whole bird. Even with the bacon, the extra bit of fat in the skin probably helps keep everything tender/moist as well. What I've just said could all be a load of cobblers, as I'm no expert chef, but it worked for me Quote Link to comment Share on other sites More sharing options...
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