Name: Partridge with Parsnip Dauphinoise
Yield: Serves 4
Ingredients: 1 sprig fresh thyme; 500 ml game or beef stock; 1 bunch watercress; 150 g mature cheddar cheese, grated; 4 tbsp damson, or redcurrant jelly; salt & pepper; ½ bottle port; 75 ml red wine vinegar; 500 ml double cream; 2 cloves garlic; 4 parsnips, peeled; 2 large potatoes; 4 rashers of smoked streaky bacon; rapeseed oil; 4 whole partridge, oven-ready

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

The English grey-legged partridge is a great seasonal treat when you can get it, as it’s much plumper and more flavoursome than its more common French red-legged cousins. The red-legged variety is still really tasty though and suits this dish equally well. Also, if you can’t get damsons, you can switch them for elderberries or blackberries. This garnish is ideal for any game dish.