Pan Fried Breast Of Partridge with Black Pudding
Ingredients
- 6 partridge breasts
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 125mls stock we like to use a light beef stock and 25 mls red wine mixed, it is best to use the wine that you will be drinking with the partridge
- 1 teaspoon redcurrant jelly
- 4 thick slices black pudding, Tesco’s now sell packets of 4 nice thick slices of genuine Bury black pudding
Accompaniment
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Description
Succulent Tender Breasts Of Partridge with Rich Earthy Black Pudding A Real Dinner Party Winner
Method
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1
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 then the breasts, skin side down.
Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow it to rest on a plate in a warm place.
Deglaze the pan with stock and red wine, stir in the redcurrant jelly, and reduce by half, then set aside, and keep warm.
Fry the 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 the partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus.
Serve and Enjoy!
Chef's Tips
Partridge is a small stocky game bird, similar to a quail or grouse that originated from the pheasant family The meat is more moist than that of a grouse, but similar in appearance its weight ranges from 1 to 2 pounds and it may be referred to as Hungarian Partridge, French Partridge (also Red-legged Partridge), English Partridge (also Grey Partridge), or Chukar.
Typical of smaller wildfowl, the meat is lean so it will be best prepared with moist heat or by barding, which involves securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked. The meat of this game bird can be cooked by roasting, grilling, broiling, or braising and served as the main meal or as a flavourful addition to stews.
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