Roast red-legged partridge with braised partridge & pancetta faggot, creamed barley, redcurrant & sloe gin relish

Name: Roast red-legged partridge with braised partridge & pancetta faggot, creamed barley, redcurrant & sloe gin relish
Yield: Serves 4
Cuisine: British
Ingredients: rapeseed oil; 2 sprigs thyme; 50 g butter; 5 whole oven-ready partridge; ¼ tsp crushed juniper; 1 tsp fresh thyme, chopped; 50 g pancetta lardons; 150 g sausage meat; 500 ml chicken or game stock; 100 g caul fat or crepinette; 2 tbsps fresh parsley, chopped; 1 carrot; 1 tbsp butter; 2 large shallots; 2 sprigs fresh thyme; salt and freshly ground pepper; 150 g pearl barley; 600 ml chicken stock; 2 tbsps fresh chives, chopped; 1 red onion, peeled and finely sliced; 50 ml double cream; ¼ tsp mixed spice; 80 g caster sugar; ¼ red chilli, deseeded and chopped; 10 g fresh ginger, peeled and grated; 100 ml red wine vinegar; 80 g dark brown sugar; 300 g redcurrants; 75 ml sloe gin; 2 tbsp redcurrant jelly

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

A wide variety of game is featured on the menu at the Pipe and Glass and partridge is always one of our most popular dishes. In this recipe, the partridge is roasted on the crown to keep it moist and the leg meat is used in the garnish to showcase the full bird.

Ingredients

Partridge

5 whole oven-ready partridge
50 g butter
2 sprigs

Europe
United Kingdom
Main course

Method

For the partridge, remove all the legs from all 5 birds, remove the skin from the legs, cut the meat from the legs into 1cm pieces and save for the faggots. Set aside 4 of the birds with the legs removed ready for cooking on the crown.

For the braised partridge and pancetta faggot, take the remaining bird, remove both breasts and cut them into 1cm pieces; add to the leg meat. To make th