Pot Roast Partridge

A client gave me a beautiful partridge he'd shot in Ireland. It was the first chance I'd had in ages to pluck, gut and prep a bird for the table, and I thoroughly enjoyed the whole process - precious memories of self-sufficiency came flooding back. It seemed strange to be plucking a fowl in London!



I cooked the partridge whole with stock vegetables (leek, celeriac, onion, lots of garlic), thyme, chanterelles, horns of plenty, a little red wine and water. I also added the bird's heart, liver, feet and gizzard to the stock, and draped bacon over it, before covering and cooking gently for about 90 minutes. I then uncovered it and cooked until the bacon was crispy, before taking the bacon off and crisping up the partridge's skin. I served it with kale and grilled it's feet as a tasty, crunchy accompaniment.