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Traditional Scottish Pan Fried Partridge

This recipe serves four, and could work well with pigeon or mallard duck as well.

  • 4 partridges
  • Salt and freshly ground black pepper
  • 1 tablespoon of olive oil
  • 1/2 cup of stock and two tablespoons of red wine, mixed together
  • 1 teaspoon of redcurrant jelly
  • 4 thick slices best black pudding (if available)
  • 8 ounces of mixed salad leaves, washed and dried
  • 3 tablespoons vinaigrette

Carefully remove breasts from the birds and pull of skin. Keep carcasses and legs to make stock. Season the partridge breasts with salt and pepper. Heat a heavy based frying pan until very hot. Add 1 tablespoon of oil to the pan, and then the breasts, skinned side down. Fry for 2 minutes then turn over and fry for 2 minutes more. Remove partridge from pan and allow to rest on a plate in a warm place. Deglaze pan with stock and red wine, stir in redcurrant jelly, reduce by half, then set aside and keep warm.

Fry black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces.

To serve, slice partridge thinly. Place a mound of dressed salad leaves on 4 plates. Arrange partridge on top or around salad. Surround with chunks of black pudding and drizzle with reduced jus. Serve immediately.

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