This is my first game posting of the year. Roast Partridge is good place to start for anyone who is anti-game as it’s very mild tasting. Pretty much like a good chicken. They are a perfect portion size too, one per person.
The squash puree was roasted with a touch of curry powder and the wild mushroom essence is simply milk with dried mushrooms. I was lucky enough to have girolle mushrooms in my supermarket, if you can’t find any, a good chestnut one will do.
I served it with my favourite fondant potatoes, follow the link for the recipe. The dish is really easy, its all down to symmetrical presentation.[purerecipe]
- 4 Partridges
- Any variety, 1kg Squash
- 1 Tbsp Curry Powder
- 100ml Chicken Stock
- 1 Bulb, plus one clove Garlic
- 250g Girolle Mushrooms
- 2 Tbsp Chopped Parsley
- 15g Dried Mushrooms
- 300ml Milk
- 2 Tsp Soya Lecitin
- Chop and peel the squash, add to a pan with the curry powder and stock. Place a lid on the pan and cook for 10-12 mins until soft. Puree with a stick blender.
- Peel the garlic cloves and wrap in foil, roast at 180°c for 40mins. Let cool.
- For the birds, season well and brown the breasts briefly in a pan. Transfer to the oven for 30minutes.
- Soak the dried mushrooms in warmed milk. Puree and pass through a sieve. Add the soya lecithin, or add a touch of double cream. Warm to 70°c and froth up ready to serve, as if making a cappuccino.
- As soon as the birds are cooked, place to one side to rest. While they are resting fry the qirolles in butter and garlic. Finish with a tablespoon of parsley.