We are well into game season…
To celebrate No.131‘s new ‘Wild and Game’ Partridge special, Head Chef Alan Gleeson has given us some chef top tips for Partridge…
1.) Make sure that birds have no bruising or damage to their carcass, we always buy our birds New York Dressed, this is head, feet and wings on, guts intact, but the main carcass plucked.
2.) The Skin should cover the whole bird this will crisp up in cooking but also retain moisture in the meat and prevent it from scorching.
3.) Once guts, head, wings and wish bones have been removed, be sure to remove the gullet or feed sack, we then tie the legs up at the rear so to protect the smaller part of the breasts.
4.) Sear in rendered bacon fat, then cover breasts with 2 streaky rashers and into a hot oven 190c for 4-6 minutes depending on the size of the bird, remove from the oven and rest for 10 minutes.
5.) Serve it with a classic Bread sauce, Watercress and Game chips.