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Partridge with Cobnut Crust and Potted Game

Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.

Meat Gourmet Game Autumnal Partridge

Estimated Nutrition

Calories

1080

kcal / serving

6480.2 kcal total

Carbs

24.7g

per serving

148.2 g total

Fat

95.1g

per serving

570.8 g total

Protein

32.6g

per serving

195.4 g total

Cook Time

135

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

Grated

200

Butter

Melted

Fruits

punnet

Blackberries

GrainsCereals

100

Oats

100

Plain Flour

Plus extra for flouring

Meat

piece

Partridge

Whole and jointed

300

Mixed Game

NutsSeeds

0.5

tsp

Cayenne Pepper

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

100

Cobnuts

Shelled

Chive

Finely chopped

piece

Fresh Herbs

For garnish

OilsFats

dash

Vegetable Oil

For frying

340

Goose Fat

Melted

tbsp

Olive Oil

Method

Preheat the oven to 150°C.

Brown the partridge legs in a pan with hot vegetable oil.

Transfer the browned legs to an ovenproof dish.

Add the mixed game and pour over the melted goose fat while reserving the breasts.

Confit the meat in the oven for two hours.

Remove meat from fat, season, roll into a sausage shape using cling film, and chill until set.

Increase the oven temperature to 180°C.

Combine oats, flour, parmesan, cayenne pepper, and seasoning in a bowl.

Mix in enough boiling water to create a non-sticky dough.

Roll out the dough on a floured surface and cut into rounds.

Place rounds on a greased tray and bake for 12 to 15 minutes.

Toast the cobnuts in a pan and then chop them finely.

Brown the seasoned breasts, bake for 8 minutes, then brush with butter and coat in cobnuts.

Slice the chilled confit, brush with butter, dip in chives, and plate with breasts, oatcakes, berries, and herbs.

made with
a toodle. project