This is a delicious recipe for a partridge pot roast with a celeriac puree and savoy cabbage. Its a perfect dish for colder weather and a good way to enjoy the game season.

About Partridges

There are two species of partridge in the UK. These are the Native Grey which is often referred to as the English Partridge and the other being the red legged Partridge sometimes called the French Partridge. It  is a slightly larger bird but with a milder flavour. Both of these birds make very good eating  having a delicious subtle flavour. For the young birds that we get on our counter early in the season they are best served roasted. The season partridges runs from the 1st September to 1st February

Ingredients For Partridge Pot Roast

1 Whole large partridge/crown (or two smaller) from Morley Butchers
1 Whole garlic, cut into halves
100g Chorizo
Few sprigs of thyme
1 Celeriac
1 Savoy cabbage
250g Butter
100g Cream
100ml Chicken stock
50g redcurrant jelly

Cooking Method For Pot Roast Partridges

Start with the cabbage; it will need a while to cook. Set the stem of the cabbage aside and then finely slice the rest.

Chop the chorizo into small pieces and sauté in a large lidded saucepan. Add the sliced cabbage, chicken stock and redcurrant jelly, cover with the lid and leave to cook down on a very low heat for 2 hours. The longer it has to braise, the better.

While the cabbage is cooking, start preparing the celeriac puree. This earthy root vegetable also benefits from a long, slow cook and a little milk or cream – but you needn’t add anything else. Chop off the top and roots of the celeriac then peel carefully around the sides. Dice the celeriac as small as you can, add to a pan with 50g of butter, and cook on a low heat for 10 minutes allowing it to caramelise slightly. Leave this and the cabbage to continue cooking while you work on the partridge.

Heat the oven to 160°C.

Add a little oil to an large oven-proof pan and, when hot, sear each side of the birds. Next add 200g of butter, the garlic halves, and 4 sprigs of thyme to the pan. Season with a touch of salt then move the whole thing to the pre-heated oven. Set to bake for 25 minutes.

Once the crown’s in the oven, check on the celeriac. When it’s soft, add the cream, stir, and leave the mixture to reduce by half. If you accidentally reduce it too much, just add a little water to get the consistency right. Next, blitz the whole thing in a blender or food processor until smooth.

As soon as everything’s ready, place a large spoonful of braised cabbage in the centre of the serving plate and sit the roasted bird on top. Finish by garnishing with some hot celeriac puree.

This tasty partridge recipe and images come from Eat Wild pay them a visit for more tasty game recipes