Recipe for Partridge from the Wellington Arms

Details

Monday, 23 September 2013

Fancy a change from Venison? The award winning Wellington Arms sends us a superb recipe for Partridge.

Whole roast partridge stuffed with sage & rosemary on sticky red cabbage & parsnip chips

Serves 6

INGREDIENTS

Partridge

6 grey English or Red Leg partridge, plucked and trussed

6 sprigs of rosemary

6 bayleaves

6 sprigs of thyme

200ml of game jus

Sticky Red Cabbage

1 red cabbage about 2kg in weight

500g red oinions

300g stewed damsons

300ml red wine

100g soft dark brown sugar

50ml red wine vinegar

50ml balsamic vinegar

juice of 1 lemon

1 stick of cinnamon

1 bayleaf

1 rhizome of root ginger, peeled and finely grated

3 parsnips

sea salt

METHOD

Braised cabbage

Thinly slice red cabbage and red onions

In a large saucepan sauté red onions until soft

Add lemon juice, stir in well

Add red cabbage, cover with lid and cook for 5 minutes

Add remaining ingredients to pan, replace lid and cook for a further 40 minutes stirring occasionally ensuring cabbage does not stick to the pan

Note: The cabbage needs to be soft but not a pulp, still retaining its natural shape. Sometimes you may need to cook the cabbage more or less depending on how fresh your cabbage is. Our cabbages, which we grow ourselves, need very little cooking as they are picked when we need them. The first time I prepared this dish with the first of our home-grown cabbage it was a complete disaster. It cooked in half the time. I was furious but the chickens were happy with lunch that day!

Braised red cabbage will keep for up to week covered well in the fridge

It can be reheated in a saucepan on a slow heat, or the microwave.

Parsnip chips

Peel parsnips of outside skin and discard to compost heap

Continue peeling/shaving parsnips in long strips with a potato peeler until all used up

Fry shavings in small batches in a deep fryer at 180 C

Leave to drain on paper towel, and season with sea salt

Partridge

Preheat oven to highest setting, about 300 C

Stuff partridge cavity with herbs

Oil and season birds and place in a roasting pan

Bake in the oven for 10 minutes English, 14 minutes Red Leg

Rest the birds for 8 minutes keeping warm to serve

To serve

Plate hot sticky red cabbage on a large white plate along side a rather plump bird

Top with parsnip chips and serve with a little jug of sauce. 

To contact The Wellington Arms please visit their website:    http://www.thewellingtonarms.com/