Heading into the autumn we are all seeking a little depth of flavour to warm the cockles, and the sauce in this partridge recipe certainly does that. A little greenery and roast potatoes are welcome additions to this classic combination.
- 4 oven-ready spatchcocked partridge (or 8 partridge breasts)
- stratta aromatic oil for brushing
- 1 large swede, peeled and chopped into chunks around 4cm
For the sauce
- 2 shallots peeled and finely chopped
- Knob of butter
- 2tsp flour
- ½ tsp tomato purée
- 30ml stratta blackcurrant vinegar
- 60ml port (and a glass for the chef)
- 250ml chicken stock
- 40-50g fresh or frozen blackcurrants
Place the swede in an oven dish, season, brush with butter and bake in a 200ºC oven for around an hour. Turn every so often and add more butter if needed.
To make the sauce melt the butter in a heavy bottomed pan and add the shallots, cook until lightly coloured.
Add the flour and tomato puree and stir over a low heat for a minute.
Gradually add the port while stirring to avoid lumps. Then add the chicken stock and vinegar, bring to the boil and simmer gently for around 20 minutes until the sauce has reduced by about two-thirds. Whisk occasionally.
Add the blackcurrants and keep warm.
Season and cook the partridge in a griddle pan with a little aromatic oil (or under a hot grill) for around 7-8 minutes on each side (slightly less for breasts) until cooked.
Serve and enjoy.
