- 1 whole partridge
- 100g cooked white beans
- 50g butter
- 100g wild mushrooms (prepared and sliced)
- 50ml dry sherry
- 75ml double cream
- 100ml veal jus (or good base gravy)
- 1tsp truffle oil
- 2 finely diced shallots
- 6 unpeeled garlic cloves (2 cloves peeled and crushed)
- 1 bunch thyme
- 100g rainbow chard or cavolo nero (lightly blanched)
- 50ml pre-prepared parsley oil
- Vegetable oil
- Sea salt & black pepper
1. On the stove heat a pan, add the oil, season and sear the partridge ensuring an even caramelisation of the skin. Add the garlic cloves and 6 sprigs of thyme.
2. Transfer to the oven, 190˚c or gas mark 5, for 12-16 minutes or probe to 63˚c. When cooked, rest for 15 minutes.
3. Whilst the partridge is roasting warm the veal jus and set aside.
4. In a second pan add butter, shallots and crushed garlic. Sauté for 2 minutes, then add the wild mushrooms. Cook until the mushrooms are soft then deglaze the pan with the sherry, flambé and reduce by half.
5. Add the white beans and double cream and 1 tablespoon of the veal jus for flavour. Slowly reduce to a binding consistency, set aside and keep warm. Finally, add the beans and truffle oil. Season to taste.
6. Warm the blanched rainbow chard or cavolo nero in foaming butter and drain on kitchen paper.
7. To plate, place the beans centrally in a large bowl, arrange the greens on the bean mix.
8. Split the partridge carefully in half removing the rib cage bones and place the meat gently on top of the vegetables.
9. Add the roasted garlic cloves and thyme, then dress the plate with the veal jus and parsley oil.