J@mes Posted October 13, 2010 Report Share Posted October 13, 2010 Have been given a brace by a work colleague who shot them yesterday - got them hung in the garage for a few days, but wondering if there is a step by step guide to preparing them? And if anyone has any suggestions on the cooking of them? cheers! Quote Link to comment Share on other sites More sharing options...
garyb Posted October 13, 2010 Report Share Posted October 13, 2010 1st step - don't hang them for long, or they will spoil. 2 days max Quote Link to comment Share on other sites More sharing options...
Essex Keeper Posted October 13, 2010 Report Share Posted October 13, 2010 roast them ? Quote Link to comment Share on other sites More sharing options...
TomV Posted October 13, 2010 Report Share Posted October 13, 2010 roast them ? cover the breasts with streaky bacon so it does not dry out Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 13, 2010 Report Share Posted October 13, 2010 youtube is your friend here - prepare them the same as pheasant only don't hang em for so long as has been said earlier. you need around half to three quarters of the pheasant cooking time too as they are smaller. They do need a little fat to help keep them moist. Quote Link to comment Share on other sites More sharing options...
AlistairB Posted October 13, 2010 Report Share Posted October 13, 2010 Once plucked and cleaned, quickly sear them in butter in a hot pan all over, then 10/15 minutes in a hot oven - done! Lovely AB Quote Link to comment Share on other sites More sharing options...
Lampwick Posted October 13, 2010 Report Share Posted October 13, 2010 Poach them slowly serve with roasties and veg. Quote Link to comment Share on other sites More sharing options...
John_R Posted October 14, 2010 Report Share Posted October 14, 2010 I like to roast them, having covered them well in bacon, and put quarter of a lemon, and a clove of garlic in the body cavities. I forget the temp/timings, but hot and fast is best, if you roast them long they dry out. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 14, 2010 Report Share Posted October 14, 2010 Have been given a brace by a work colleague who shot them yesterday - got them hung in the garage for a few days, but wondering if there is a step by step guide to preparing them? >>Bird prep step by step<< However as it is partridge, just pluck first instead of skinning Quote Link to comment Share on other sites More sharing options...
richg Posted October 14, 2010 Report Share Posted October 14, 2010 If you are getting quite a few, here is my suggestion. I call them Partridge Bites. Fillet the breasts out, cut each breast into bite size pieces (3 per breast) roll them in flour, dip them in beaten egg and then roll them in sage and onion stuffing. you might have to blitz the stuffing in the blender first, just to make it a bit finer. Then pop the peices into a deep fat frier for 2 minutes max. Served hot or cold, they just melt in your mouth. I take a box full on shoot days for the mid morning break and they dissapear in seconds. Quote Link to comment Share on other sites More sharing options...
Zapp Posted October 14, 2010 Report Share Posted October 14, 2010 I like to roast them until they are 3/4 done and then finishing them off in a pan in a sauce made with chorizo, a slosh of red wine, port, some red wine vinegar, a small sliced onion and some sugar. Fry the onion and chorizo until translucent and then add the birds and the red wine and port. Reduce the liquid by half and then add a level teaspoon of sugar. Reduce until it is beginning to caramelise, and add a tablespoon of red wine vinegar. Now reduce again until the sauce is caramelised. The above sounds drawn out but will only take about 10 minutes in total after roasting. The sauce will go very dark when reduced (almost black) and there will be little more than a glaze of it once it is done. Keep an eye on it so it does not catch on the pan and burn. Taste it once you are happy with the consistency and adjust the sweet/sharp balance with either sugar or vinegar as required. I like to serve this on some red cabbage with a bit of mash. Quote Link to comment Share on other sites More sharing options...
J@mes Posted October 15, 2010 Author Report Share Posted October 15, 2010 Thanks for all the replies, I have got them prepared this afternoon and shall but stuffing them with garlic and lemon, wrapping in bacon, roasting them and serving with wholegrain mash and red cabbage Hopefully the missus will like! Quote Link to comment Share on other sites More sharing options...
paul brov Posted October 16, 2010 Report Share Posted October 16, 2010 lightly brown skin, in to oven @ 220 for 8 min take out and rest for 10 min remove legs and breast, pop back in to the oven for3 min, nice pink and not chewy, keep it simples with partridge and seasonal veg, you just missed out on kale and nero but parsnips and roast carrot are a winner and because they are sweet lend to flaviour well, sauce again simple dont over kill the partridge meat, keep any juices from the roasting some onion and port reduice it and add little butter or cream Quote Link to comment Share on other sites More sharing options...
hendersons Posted October 17, 2010 Report Share Posted October 17, 2010 lightly brown skin, in to oven @ 220 for 8 min take out and rest for 10 min remove legs and breast, pop back in to the oven for3 min, nice pink and not chewy, keep it simples with partridge and seasonal veg, you just missed out on kale and nero but parsnips and roast carrot are a winner and because they are sweet lend to flaviour well, sauce again simple dont over kill the partridge meat, keep any juices from the roasting some onion and port reduice it and add little butter or cream you can still cook then? Quote Link to comment Share on other sites More sharing options...
John_R Posted October 17, 2010 Report Share Posted October 17, 2010 I have a brace to do today, and have decided to pot-roast them in a small cast iron casserole with some game stock and veg. Should keep them nice and moist. Quote Link to comment Share on other sites More sharing options...
paul brov Posted October 17, 2010 Report Share Posted October 17, 2010 nicky my boy, still chef mate dont know if i could eva cook lol, are you still hard at it, really got to catch up Quote Link to comment Share on other sites More sharing options...
woodcock1 Posted October 18, 2010 Report Share Posted October 18, 2010 If you are getting quite a few, here is my suggestion. I call them Partridge Bites.Fillet the breasts out, cut each breast into bite size pieces (3 per breast) roll them in flour, dip them in beaten egg and then roll them in sage and onion stuffing. you might have to blitz the stuffing in the blender first, just to make it a bit finer. Then pop the peices into a deep fat frier for 2 minutes max. Served hot or cold, they just melt in your mouth. I take a box full on shoot days for the mid morning break and they dissapear in seconds. Quote Link to comment Share on other sites More sharing options...
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