Grey partridge, mushrooms, crispy ham & endive

Name: Grey partridge, mushrooms, crispy ham & endive
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground pepper; 4 grey partridge crowns; 2 litres veal stock; 250 g penny bun mushrooms; unsalted butter; 4 cloves garlic, crushed; 4 fresh bay leaves; vegetable oil, for deep-frying; 2 litres chicken stock; 500 ml white wine; 250 ml brandy; 2 plum tomatoes, chopped; ½ cinnamon stick; 10 black peppercorns, crushed; 8 juniper berries, crushed; ½ bunch lemon thyme; 3 bay leaves; ½ garlic bulb, sliced straight through horizontally; 5 shallots, peeled and sliced; zest of half an orange; 10 ml vegetable oil; 2 large carrots; 1 kg venison bones, cut small; 35 g flaked almonds or cobnuts, toasted; small handful parsley, finely chopped; 20 ml rapeseed oil; dash green Chartreuse; a little lemon juice; 1 clove garlic, peeled and chopped; salt and ground white pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This simple starter using grey partridge perfectly showcases the delicate flavour of the bird. The bitter leaves, earthy mushrooms, salty ham and sweet sauce all work so well together and really complement the meat. Partridge is a great bird to get started with if you’re not used to eating game, or to give to kids, as the flavour isn’t as strong as birds like grouse.

Ingredients

Europe
United Kingdom
Starter

Ingredients

Method