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

Name: Rievaulx Red-Legged Partridge with a ‘Beetroot Fondant’, Cumbrian Speck, Buttered Brussels Sprouts and Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Main course - Serves four
Ingredients: 4 bay leaves; 4 partridges; 12 sage leaves, deep-fried; 12 sage leaves, deep-fried; 2 medium beetroots, uncooked; 100 g butter; 100 g Cumbrian speck, sliced; a little rapeseed oil, for frying; 500 ml game stock; 1 tbsp redcurrant jelly; 400 ml game stock; 12 sprouts; 16 half walnuts, shelled

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
30 min

Appears in

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

Main course
Gluten-free

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 i

Ingredients

Method

Photos