This is a seriously delicious but simple plate of food – blending summer and autumn flavours at the start of the game season, when the days are warm, and the evenings cool. The Hampshire partridge leg takes a little longer to cook than the breast, and you can ask our butcher to half the partridge. We are serving this in the kitchen over the weekend alongside our usual selection of wood-fired pizzas and deli food, with steak specials and sandwiches also on offer.
Here’s the recipe for two people:
Partridge Salad with fig, hazelnut and pomegranate molasses.
Ingredients:
- 1 partridge
- 2 handfulls of mixed salad
- dozen hazelnuts, toasted
- 1 fig, cut into 8
- Grated carrot
- Pomegranate molasses
- Olive oil
- Red Wine glaze
Method
- Preheat oven to 200°C
- Cut partidge in half, rub in olive oil and season, and place in pan in the oven for 15 minutes.
- Toast hazelnuts in frying pan
- Make dressing using 1 part molasses to 2 parts olive oil, season to taste.
- Prepare salad mix, add figs,carrot and hazelnuts.
- Remove partridge from oven, remove legs and put them back in the oven for 3 more minutes. Rest the breast meat.
- Plate up the salad, slice the breast and add the leg.
- Deglaze the frying pan with red wine glaze and drizzle over the meat.