Scottish Recipes: Pan Fried Partridge
Here is a recipe from master chef Nick Nairn's Cook School.
(To serve four):
Salt and freshly ground black pepper
1 tablespoon olive oil
125 ml (4 fluid oz or half US cup) stock and 25 ml (two tablespoons) red wine mixed
1 teaspoon redcurrant jelly
4 thick slices best black pudding (if available)
250g (8 oz ) mixed salad leaves, washed and dried
3 tablespoon vinaigrette
Preparation Method (by Nick Nairn):
I've used partridge for this dish but we often serve this using mallard instead. Pigeon would also work very well. Game and black pudding go really well together especially when contrasted with lovely fresh salad leaves.
Carefully remove breasts from the birds and pull of skin. Keep carcasses and legs to make stock. Season partridge breasts with salt and pepper. Heat a heavy based frying pan until very hot. Add 1 tablespoon of oil to the pan then 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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