Roast partridge, smoked Old Spot bacon, potato, leek and mushrooms
INGREDIENTS
4 grey or red legged partridge8 rashers streaky Gloucester Old Spot bacon1 tbs thyme leaves3 large waxy potatoes2 bunches of baby leaks150g black trumpet mushrooms½ bunch chives½ pint double cream100g grated Lancashire cheese100ml port150ml brandy500ml game stock250g butter
METHOD
Clean partridges and season cavity. Wrap each bird with two rashers of bacon and truss. Seal the partridge in an oven proof pan with oil and butter for approximately 6 minutes. Once the birds are nicely coloured, cover and oven cook, 10-15 minutes at 190 degrees Celsius.
Peel potatoes and dice into 1cm cubes, blanch till half cooked and refresh. Trim leeks, and cut into 5cm lengths, blanch for 3 minutes, refresh and drain well.
Remove birds from oven, cover with foil, and leave to rest on a cooling rack breast side down. Begin to deglaze the pan with brandy, then the port. Add game stock and reduce on a fast boil.
In a pan, place the potatoes, some cream and a ladle full of stock. Simmer until a risotto consistency is achieved, stirring regularly. Finish the potatoes with the grated Lancashire and finely chopped chives. Season, set aside and keep warm.
Glaze the baby leeks in a little butter, adding the thin strips of mushroom toward the end. Keep warm to one side. Finish the sauce with a little butter and pass through a fine sieve.
To complete the dish, remove legs from the birds and trim the crown. Flash in a hot oven. Place a good tablespoon of potato "risotto" at the bottom of the plate, sit the partridge on top of the potatoes and garnish with crispy bacon. Arrange the leeks and mushrooms at the top of the plate.
Finally, drizzle the sauce over the bird making sure that some of the sauce reaches the plate. Enjoy.