Partridge with Game Chips
This classic game dish teams simply seasoned, succulent partridge with all the trimmings. Game chips are far from the fat, chunky wedges you’d expect with a steak; they’re delicately fried, crispy, and impressive, making them an ideal dinner party side.
|For the dish|
|1 x bunch||Watercress|
|2x||Maris Piper potatoes|
|Vegetable oil, for frying|
|For the sauce|
|4x slices||White bread, for breadcrumbs|
|1x pinch||Mixed spice|
|Mandolin or large knife|
Place the partridge on a roasting tray, season with salt and pepper and add thyme and garlic into the cavity for extra seasoning. Rub with goose fat and roast in a pre-heated oven for 40 minutes at 180 degrees.
Wash the potatoes and dry thoroughly, then slice thinly with a mandolin or a sharp knife. Rinse in icy cold water and dry on a kitchen towel.
Deep fry the thinly sliced potato at 150 degrees. Or, if you don’t have a fryer, fry on a medium heat in a frying pan in an inch of vegetable oil. Season with salt while the chips are still warm, then leave them to drain on a kitchen towel.
Peel the onion then slice it in half, stud it with the cloves and sit it in the milk in a saucepan. Heat the milk, but don’t let it boil.
Once warm, turn off the heat and leave the onion sat in the milk until cool. Take out the onion and cloves and whisk the breadcrumbs and mixed spices into the milk. Season with salt.
Let the partridge rest for at least 10 minutes before serving. Place the whole bird on a wooden chopping board or serving platter and garnish with the watercress and game chips. Pour the bread sauce into a serving dish and serve.