Rievaulx Red-Legged Partridge with a ‘Beetroot Fondant’, Cumbrian Speck, Buttered Brussels Sprouts and Walnuts

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

NIK AND JUSTIN BIRKETT RUN ARGUABLY THE BEST PARTRIDGE SHOOT IN THE AREA, IF NOT THE COUNTRY, AND ARE VERY MUCH PART OF THE SCENERY. THE SOCIAL ASPECT PLAYS A MAJOR ROLE ON EVERY SHOOT, BUT IT WOULD BE HARD NOT TO ENJOY YOURSELVES SPENDING A DAY WITH THEM IN SUCH BEAUTIFUL SURROUNDINGS OVERLOOKING THE ANCIENT RIEVAULX ABBEY.

Ingredients

  • 4 partridges
  • 4 bay leaves
  • 100 g Cumbrian speck, sliced
  • a little rapeseed oil, for frying
  • 500 ml game stock
  • 1 tbsp redcurrant jelly
  • 12 sage leaves, deep-fried
  • seasoning

    Method

    Preheat the oven to 200°C/gas mark 6. Season the partridges and place a bay leaf onto each breast with a thin slice of Cumbrian speck over the top of it. Seal the partridge in a little oil in a hot pan, then roast in the oven for approximately 12 minutes. When ready, remove from the oven and allow to rest.

    To Make the Beetroot Fondant

    Peel the raw beetroot and cut into 4cm thick discs. Cover the base of a pan with butter and press the beetroot slices down into it. Cover the slices with hot game stock and place in the oven for 15 to 20 minutes, until tender.

    Bring water to the boil in a suitable pan, add a pinch of salt, then blanch the sprouts for 2 to 3 minutes, until tender. Drain and return to the pan, add the walnuts and toss together with a little seasoning.

    Take the partridge, removing the speck and place under the grill until crisp. Remove the partridge legs, then the breast from the carcase. Add the game stock and redcurrant jelly to the roasting tray, reduce down to a syrupy consistency. Check seasoning and keep warm.