Sage-Roast Rievaulx Red-Legged Partridge with Kiln-Smoked Yoadwath Mill Ham, Creamed Celeriac, Sloe Gin Juices and Buttered Baby Beets

banner

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS DISH IS A BIT OF A POSH ONE WITH ITS LOVELY SUAVE COLOURS AND FLAVOUR COMBINATIONS. WE USE THE BOOZY BERRIES, FROM THE MANUFACTURE OF OUR HOMEMADE SLOE GIN, AND SLIVERS OF ANDY STEWART’S LOCALLY-SMOKED HAM, A PURÉE OF OUR NUTTY CELERIAC, AND GLISTENING PURPLE BABY BEETS DOTTED AROUND THE PLATE – THE COLOURS ARE NEARLY AS DELICIOUS AS THE DISH ITSELF!

Ingredients

  • 4 partridges
  • 4 slices Yoadwath Mill smoked ham
  • a little rapeseed oil
  • 1 bunch of sage
  • 125 ml sloe gin
  • 16 sloe berries, previously soaked in sloe gin
  • a little butter
  • 250 ml game stock
  • seasoning

    Method

    Preheat the oven to 200°C/gas mark 6. Peel the celeriac and cut into small dice. Place in a thick-based pan, pour over the cream and milk and add the garlic. Season generously and bring to the boil, then simmer until tender. Drain off the remaining liquid and retain. Place the drained celeriac into a blender, and gradually add back the liquid, until a smooth, loose consistency is achieved. Season to taste. Keep warm.

    Heat the grill and lightly oil a tray. Add the ham to the tray and place under the grill until crisp.

    Season the partridges and colour in a hot pan until golden all over. Then place some of the sage leaves into the partridge cavities and place in the oven for approximately 12 minutes, then remove and allow to rest. Take the partridges and remove the legs and the lower carcase to leave the crown. Keep warm and retain the roasting tray juices.

    Cut the leaves from the baby beetroots, whilst retaining at least ½ cm of the stem on the top. Place the beets into a pan and cover with water, then add 100 g butter and a pinch of sugar and cook until tender. Drain and allow to cool before peeling. Place the peeled beets into a pan with a knob of butter and gently warm.

    Add the game stock, sloe gin and berries to the roasting tray juices, with a little butter and simmer down until the required consistency is achieved. Check seasoning.

    To serve, spoon the celeriac onto the plate, place the partridge onto the plate with the baby beetroot around it and spoon over the sloe gin and roasting juices.