Name: Roasted partridge with grapes, chestnuts & pickled onions
Yield: Serves 4
Cuisine: British
Ingredients: 12 good seedless white grapes; 12 pre-cooked chestnuts; 4 partridge; 100 g butter; 1 glass dry white wine; 1 tbsp sugar; 150 ml chicken stock; 1 tbsp chopped chives; a splash of Cognac; 50 g chicken livers; 2 tbsps chicken stock; 2 tbsps rapeseed oil; 50 g carrot, peeled and diced; 50 g celery, diced; 50 g onions, peeled and diced; 6 pickled onions, cut in half; 1 bay leaf; 1 sprig thyme; 2 cloves garlic, peeled; 50 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Partridge is one of my favourite game birds although I have to admit I enjoy all game birds when they’re in the prime of their season. This recipe works well with pheasant and quail, too. It started with silverskin onions but I changed it to pickled onions instead. As a fan of pickled onions it works great for me – I hope you enjoy it too!