We are big fans of game in our household. Much as I adore chicken, I like to ring the changes with pheasant, quail, grouse and partridge. As my son also rather likes cured meats, I made this partridge with chorizo and apple at the weekend.
Partridge with chorizo and apple
Ingredients serves 4
100g chorizo, sliced
2 red onions, thinly sliced
2 tsp tomato paste
300ml good-quality cider
700ml chicken stock
2 Pink Lady apples
How to prepare
Sweat the chorizo until some oil emerges, then turn up the heat briefly to crisp it a little. Remove from the frying pan. Using a pastry brush or similar, brush some of the chorizo oil onto the partridges, then put them in a roasting tin and cook in a hot oven (180 degrees) for 15 – 20 mins depending on size. Set aside to rest, loosely covered with foil, for 5-10 mins.
In the frying pan (leave the chorizo oil in) sweat the onion then turn up the heat until it starts to soften. Add the chorizo back in, cook for a minute, then add the tomato paste and stir to coat everything. After 30 seconds or so, deglaze the pan with the cider. Let it reduce by at least half, then add the chicken stock and bring to a simmer.
Peel, core and dice the apple. If you are doing this in advance, toss in lemon or lime juice to prevent oxidisation. Add the apple pieces to the pan to cook through.
We ate our partridges with chorizo on a bed of microwaveable brown rice (yes, am cheating again!), accompanied by lightly steamed fine green beans. I happened to have a bit of tarragon, so sprinkled that over as a garnish.
Adapted from a recipe from The Field Magazine
Another great way to use partridge is this Tandoori Partridge recipe