Ingredients

Ingredients For the partridge

• 4 partridges, plus their hearts and livers

• 1 litre/1¾ pint game stock

• 2 bay leaves

• 4 sprigs fresh thyme

• 3 tbsp olive oil

• 140g/5oz unsalted butter, chilled and cut into cubes

• 2 garlic cloves, left whole and crushed

• 4 shallots, peeled and roughly chopped

• 2 carrots, trimmed, peeled and roughly chopped

• 2 celery stick, roughly chopped

• 5 peppercorns

• 700ml/1¼ pint Madeira

• 3 tsp bramble jelly

• 35g/1¼oz butter

• 4 tsp sherry vinegar

For the stuffing

• 40g/1½oz chestnuts, cooked, peeled and finely chopped

• 40g/1½oz ready-to-eat prunes, finely chopped

• ½ apple, preferably Cox’s, cored, peeled, and grated

• ½ tsp fresh thyme leaves

• pinch freshly grated nutmeg

• salt and freshly ground black pepper

• 35g/1¼oz unsalted butter

• 4-6 large slices Parma ham

For the caramelised shallots

• 200g/7oz shallots, peeled

• 35g/1¼oz unsalted butter, chopped

For the crumbs

• 35g/1¼oz unsalted butter

• 50g/1¾oz stale white breadcrumbs

• pinch ground cloves

• ½ tsp ground allspice

• small handful fresh flat leaf parsley, finely chopped

• 1 lemon, zest only

For the celeriac purée

• 300g/10½oz celeriac, peeled, and chopped into 2cm/¾in pieces

• 35g/1¼oz unsalted butter

• 1 sprig fresh thyme

• 150ml/5½oz double cream

• pinch ground nutmeg

For the cabbage

• 450g/1lb Savoy cabbage, finely shredded

• 35g/1¼oz butter

Description

Celeriac Purée, Savoy Cabbage And Spiced Breadcrumbs Match Gamey Partridge Magnificently.

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