Butter poached Lincolnshire partridge

Serving size: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

For the chutney:
4 figs
1 cooking apple
50g sultanas
½ shallot – chopped
Pinch of ground nutmeg
Pinch of ground cinnamon
2 tablespoons Muscovado sugar
50ml whisky
Pinch of salt

For the partridge:
2 partridges
250g butter
Salt to taste

For the porridge:
100g porridge oat
4 slices of smoked bacon – diced
1 small shallot – chopped
20g butter
50ml whipping cream
150ml chicken or vegetable stock
Salt and black pepper to taste

For the sauce:
50g English mustard
1 tablespoon of acacia honey
2 tablespoons mayonnaise
1 teaspoon raspberry vinegar
1 tablespoon cold water
Pinch of salt

Featured in:
October 2013

The day before, peel the apple and dice, place in a deep pan with the shallot, sultanas, sugar and diced figs and cook on low for 1 minute. Add spices and whisky, then cook on low heat for 8 minutes. Add a little water and salt and set aside to cool down completely.

Place all the ingredients for the sauce in a blender and blend well.

Bone the partridges, season with salt and pepper and place in a pan with the melted butter. Cook on very low heat for 10 minutes.

Place the butter and shallot in a deep base pan and cook on low for 1 minute. Next, add the bacon and cook for 2-3 minutes; add the oat and toast for 2 minutes; wet with the stock and cream and season to taste. Cook on low, mixing constantly. Serve immediately.

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