Roast Partridge with Fig, Celery Leaf and Gorgonzola

Name: Roast Partridge with Fig, Celery Leaf and Gorgonzola
Yield: Serves 4
Cuisine: British
Ingredients: 4 partridge, rinsed; 4 sprigs of fresh rosemary; 4 bay leaves; 1 head of celery, leaves removed, tender inner stalks reserved; 20 g Gorgonzola cheese, at room temperature; 8–12 rashers of streaky bacon; 1 splash of red port; salt and pepper; 150 g butter; 8–12 garlic cloves, peeled; salt and pepper; 200 ml olive oil; 50 ml sherry vinegar or red wine vinegar; 1 tsp thyme leaves; 1 garlic clove, peeled and crushed; 4–5 freshly cracked, wet walnuts; 1 tbsp olive oil; 4 large black figs; 4–5 freshly cracked, wet walnuts; 50 ml sherry vinegar or red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I like to pair game birds with fruit. It tends to lighten the load. Partridge can be quite a delicate bird and could therefore be a good introduction to game for the novice game-eater.

Ingredients

4 partridge, rinsed
4 bay leaves
4 sprigs of fresh rosemary

Europe
United Kingdom
Main course
Gluten-free
Autumn
October
September

Method

Preheat the oven to 200°C/400°F/gas mark 4.

Stuff the birds with the herbs and garlic, and season. Seal off in a frying pan of foaming butter to colour the birds all over. Cover the breasts with the bacon and