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By Mark Hinge
Thursday, 21 August 2008
Mark Hinge rises to the challenge with
a perfect dish of plum and partridge
Our redlegs are out and, like our resident covey of greys, they are holding well. With less than two weeks to go before
the partridge season opens, I was asked by a fellow syndicate member if I could knock up a partridge recipe that was sweet and ideal as a light lunch.
Ingredients
• one partridge (serves two) • butter • onion • garlic • plums • balsamic vinegar • sage • salt and pepper
Method
1. Cut the breast off the bone and remove the skin. Take off the legs and skin them, leaving the meat on the bone.
2. Brown the meat in a lidded frying pan using some melted butter. Remove from the pan and leave to one side. Into the same pan add another knob of butter, the onion finely diced, two cloves of chopped garlic and three stoned and diced fresh plums. Let the mix reduce then add a splash of balsamic vinegar, a good sprinkle of fresh or dried sage and a small amount of water.
3. Stir the mixture and heat through before tasting. If the sweet tartness of the vinegar is not coming through, add a little more. Add the partridge, place the lid on the pan and cook on a gentle heat for 15 minutes or so. Remove the lid and allow the mixture to reduce for another 10 minutes, stirring occasionally.
4. Serve warm with new potatoes crushed with mint and butter
Tips
Don’t add too much balsamic vinegar to begin with, as the flavour will depend on how sweet your plums actually are. It’s trial and error with this recipe so it is vital to keep tasting.
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