1 Whole Partridge
100 g Cooked White Beans
100 g Wild Mushrooms, Prepared and Sliced
50mls Dry Sherry
75ml Double Cream
100 ml Veal Jus(or good base gravy)
1Teaspoon Truffle Oil
2 Fine Diced Shallots
6 Unpeeled Garlic Cloves (2 cloves peeled and crushed)
1 bunch Thyme
100 g New Forest Rainbow Chard or Cavolo Nero(lightly Blanched)
50 ml Pre Prepared Parsley Oil
Dorset Organic Sea Salt/Black Pepper
1, On the stove heat a Pan, add the Oil, season and sear the Partridge ensuring an even caramelisation of the skin, add the Garlic Cloves and 6 sprigs of thyme. Transfer to the oven, 190 Oc Gas Mark 5, for 12-16mins or probe to 63 Oc. When cooked, rest for 15mins.
2, While the Partridge is roasting, warm the Veal Jus and Reserve.
3, To a second pan add the Butter, Shallot and crushed Garlic. Sauté for 2 mins then add the Wild Mushrooms. Continue until the Mushrooms are soft then deglaze the pan with the Sherry, flame and reduce by half. Add the White Beans and Double Cream with an addition of 1 tablespoon of the Veal Jus for flavour and slowly reduce to a binding consistency. Reserve and keep warm. Finally for the Beans add the Truffle oil. Season to Taste Warm the Blanched Rainbow Chard or Cavolo Nero in foaming butter and drain on Kitchen Paper.
4, To plate, Place the Beans Centrally in a large Bowl, Arrange the Greens on the Bean mix. Split the Partridge carefully in half removing the rib cage bones, place the Meat gently on top of the Vegetables. Add the Roasted Garlic Cloves and Thyme then dress the plate with the Veal Jus and Parsley Oil.
“Its just natural to be using our local Game and Produce located around the New Forest, Hampshire and Dorset. Venison, Pigeon and Pheasant are regulars on the menu. Its just lovely to know our ingredients are within a short distance, fresh and honest whilst keeping our food miles as low as we can”Head Chef Ian Gibbs