AuthorCarol RidehalghCategoryMane CoursesDifficultyIntermediateThis recipe, adapted from The Caterer magazine is a bit of a showstopper. It is in essence quite simple if you follow the steps carefully. Carving the breasts from the crown is a bit fiddly, so I wouldn't attempt to do this for more than 4 - 6 people.
Do not be tempted to cook the breasts off the crown — being such a lean meat, they will dry out very quickly.
The original recipe uses swiss chard, but as this is not readily available in the Uk, I have substituted it with savoy cabbage, which works really well. By all means, use swiss chard if you can get hold of it.
If you haven't tried Partridge before is is a perfect introduction to game — delicate, succulent and not too gamey.
Preheat the oven to very hot, 220°C / 205°C Fan / Gas 7 / 425°F
Trim the base of the pears flat so that they will stand upright, then peel leaving the stalk intact. Season well with freshly ground black pepper.
Stretch the streaky bacon slices out using the back of a knife, then wrap around the pear working from the base upwards, overlapping by at least 1/3rd. Secure with a cocktail stick. Cover the stems with a little kitchen foil to prevent them from burning.
Place the pears in an ovenproof dish, drizzle with olive oil and bake 10 minutes until the bacon is crisp and golden and the pear is tender. You may need to pop back into the oven for 5 minutes
Season the partridge crowns, heat some olive oil in a heavy-based pan and seal on both breasts. Add a splash more olive oil, then the thyme, garlic and butter. Baste the breasts well and then add 100ml of water to the pan.
Transfer the pan to the hot oven and roast for 4 minutes for pink or 6 minutes for just cooked. Remove from the oven, cover with foil and rest 5-10 minutes before carving.
Steam the cabbage until just tender, approx 5minutes.
Add a knob of butter to a heavy-based pan and melt over a low heat.
Add the chopped garlic and stir for 1 minute taking care not to burn.
Add the cream followed by the steamed cabbage. Season well with sea salt and freshly ground pepper and stir to incorporate. Taste to check to season and adjust if necessary.
To serve, place one pear on each plate, mound some cabbage to one side and then carve the breasts from the crowns. Lay the breasts on the cabbage and drizzle over a little jus.
Serve with fondant potatoes or new potatoes crushed with a generous knob of butter and seasoned well.
Ingredients
Directions
Preheat the oven to very hot, 220°C / 205°C Fan / Gas 7 / 425°F
Trim the base of the pears flat so that they will stand upright, then peel leaving the stalk intact. Season well with freshly ground black pepper.
Stretch the streaky bacon slices out using the back of a knife, then wrap around the pear working from the base upwards, overlapping by at least 1/3rd. Secure with a cocktail stick. Cover the stems with a little kitchen foil to prevent them from burning.
Place the pears in an ovenproof dish, drizzle with olive oil and bake 10 minutes until the bacon is crisp and golden and the pear is tender. You may need to pop back into the oven for 5 minutes
Season the partridge crowns, heat some olive oil in a heavy-based pan and seal on both breasts. Add a splash more olive oil, then the thyme, garlic and butter. Baste the breasts well and then add 100ml of water to the pan.
Transfer the pan to the hot oven and roast for 4 minutes for pink or 6 minutes for just cooked. Remove from the oven, cover with foil and rest 5-10 minutes before carving.
Steam the cabbage until just tender, approx 5minutes.
Add a knob of butter to a heavy-based pan and melt over a low heat.
Add the chopped garlic and stir for 1 minute taking care not to burn.
Add the cream followed by the steamed cabbage. Season well with sea salt and freshly ground pepper and stir to incorporate. Taste to check to season and adjust if necessary.
To serve, place one pear on each plate, mound some cabbage to one side and then carve the breasts from the crowns. Lay the breasts on the cabbage and drizzle over a little jus.
Serve with fondant potatoes or new potatoes crushed with a generous knob of butter and seasoned well.