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The Upland Cookbook
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Traditional Scottish Pan Fried Partridge
This recipe serves four, and could work well with pigeon or mallard
duck as well.
Ingredients:
- 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
Directions:
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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