Roast Partridge with Braised Curly Endive

Name: Roast Partridge with Braised Curly Endive
Yield: Serves 4
Ingredients: 4 vine leaves (blanched for 5 minutes if packed in brine); 4 vine leaves (blanched for 5 minutes if packed in brine); 4 pieces of pork back fat; 4 young partridge; 250 g (8 oz) curly endive; 100 g (3½ oz) spring onions, chopped; clarified butter; 8 crushed juniper berries; a few gratings of nutmeg; 2 tablespoons finely chopped parsley; 300 ml (½ pint) good chicken stock; 2 tablespoons cream; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

4 young partridge
4 pieces of pork back fat
4 vine leaves (blanched for 5 minutes i

Main course
Gluten-free

Method

Wipe the partridge inside and out and season with salt and pepper. Place a thin piece of fat, then a vine leaf over the breasts and tie in place. Preheat the oven to 220°C/425°F/gas 7. Place a knob of butter in a roasting pan and set over heat until the butter sizzles. Add the crushed