Recipes, Game Bird Recipes

Partridge recipe w/ polenta & porcini

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With coveys of French partridge bursting from the maize and early autumn mushrooms bubbling up among the forest moss and leaves, it seems only natural to bring this environment to the plate with a partridge recipe. Let it also be said that it is, of course, delicious. And if you happen to have picked a glut of mushrooms, remember to slice and dry them to enjoy throughout the colder months.

Serves 2

Ingredients

Method

  1. Soak the mushrooms in 150ml of boiling water and allow them to cool.
  2. Place the mushroom water and 50g of butter in a frying pan and simmer rapidly. Once the water has evaporated, the mushrooms will begin to colour in the butter.
  3. Add the vermouth and let it evaporate completely before finely grating in one clove of garlic. Continue to sauté until the mushrooms are well coloured, then season with salt and pepper, adding just enough lemon juice to lightly sharpen the flavours. Set aside until needed and preheat the oven to 200°C.
  4. Bring a pot of water to a boil, then add the polenta along with the remaining two whole garlic cloves and the sage leaves.
  5. Increase the oven temperature to 220°C.
  6. Stir the polenta immediately with a whisk, then reduce the heat and let it simmer gently (‘plup, plup’) for 40-minutes. Add a bit more water toward the end if it becomes too thick.
  7. When the cooking time is up, the polenta should have the consistency of custard – slightly spreading on the plate rather than standing stiff.
  8. Whisk in 75g of butter and the cheese. If the polenta is ready before the partridge, loosen it with a little extra water and whisk vigorously.
  9. Rub 25g of butter over each partridge. Season generously with salt and pepper, and roast for approximately 14-16 minutes, until the breasts are pink inside.
  10. Pour the polenta onto a platter, place the mushrooms in the centre, and arrange the partridge on top. Drizzle everything with a bit of good olive oil.
  11. Serve with a rocket salad, simply dressed with lemon juice, salt, and olive oil, and enjoy with a good glass of light Italian red wine.

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Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.