Partridge Breast with Figs
Partridge Breast 2 per person
1 teaspoon olive oil
3 shallots, chopped
200 ml (7 fl oz) ruby port or red wine
2 tablespoons red wine vinegar
150 ml (5 fl oz) chicken stock
1 sprig of fresh thyme
100 g redcurrant sauce
1 teaspoon Dijon mustard
Salt and black pepper
To garnish: fresh thyme
1.Remove and discard the skin and any excess fat from the partridge breasts. Brush a heavy-based non-stick frying pan with the oil and place it over a medium heat. When the oil is hot, add the partridge breasts and shallots and brown the meat for 1 minute on each side.
2.Remove the partridge breasts and set them aside. Add the port and vinegar to the shallots, boil to reduce it by about half. Stir in the stock and thyme and return to the boil, then reduce the heat to low. Return the partridge to the pan, cover and simmer for 8-10 minutes until the breasts are tender: be careful not to overcook them or they will become tough.
3.Meanwhile, cut each fig into eight wedges. When the partridge juices run clear after a breast is pierced with a knife at its thickest point, remove the meat from the pan and keep it warm.
4.Boil the sauce to reduce it by one-third then stir in the mustard. Add the figs and redcurrants, let them heat through, and then adjust the seasoning. Serve the sauce alongside the partridge, garnished with redcurrants and sprigs of thyme.
Stuffed Mallard with Plum and Ginger Chutney
1 Mallard (ask your butcher to debone it
Any fruity chutney
225g Sausage Meat or Pork Mince
4 rashers streaky bacon
1.Mix the chutney with the sausage meat and add any additional herbs and spices you might fancy
2.Then wrap the stuffing in the boneless meat and put the bacon on top of the bird
3.Roast it for 20 mins at 220 °C then allow to rest for 20 mins.
Optional: Serve with mashed potatoes and green beans
4 x pheasant breasts & legs (remove the skin)
Veg or rapeseed oil
1 large onion
Chopped 2 garlic cloves,
Crushed thumb-sized piece ginger,
Finely grated or chopped 3 tbsp tikka curry paste
1 tbsp tomato purée
1 tbsp malt vinegar 1 tbsp light brown soft sugar
1 cinnamon stick
5 cardamom pods
100ml double cream
Handful chopped coriander
Cooked basmati rice
1.Season the pheasant meat, then put the oil in a wide frying pan and, once hot, add the pheasant. Cook over a high heat until the chicken is browned, transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker or casserole dish
2.Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
3.Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.