Partridge with Porcini, Cavolo Nero and Cider Gravy

Name: Partridge with Porcini, Cavolo Nero and Cider Gravy
Prep time: 10 min
Cook time: 1 h
Yield: Serves 1 - 2
Ingredients: 4 partridge; A few large sprigs thyme; Butter for cooking; 1 large onion, finely sliced; 250ml chicken stock; 250ml cider; 1 tablespoon cornflour; 1 tablespoon creme fraiche; 150g porcini, thickly sliced; Cavolo nero to serve

Feeds 1 - 2 people
Prep time 10m
Cook time 60m

Description

Partridge is a small game bird that is an ideal choice when you want a roast in very little time. We have served it with a quick pan sauce made with caramelised onions and cider, and finished with creme fraiche.

Make sure to rub the bird with some oil or butter to keep it moist in the oven. You could also wrap the partridge with streaky bacon, which will help to baste it while cooking and add flavour.

Ingredients

4 partridge
A few large sprigs thyme
Butter for cooking
1 large onion, finely sliced
250ml chicken stock
250ml cider
1 tablespoon cornflour
1 tablespoon creme fraiche
150g porcini, thickly sliced
Cavolo nero to serve

Method

Melt a thick slice of butter and fry the onions with a pinch of salt for around 40 minutes, stirring often, until caramelised.
Preheat the oven to 220C. Put a chunk of butter and some thyme into the cavity of each partridge. Rub the outside with more butter or oil and season well with salt and pepper.
When the onions have nearly finished cooking, pop your partridges in the oven for 15 minutes. After this time, remove them, cover and allow them to rest while you finish everything else.
Cook the cavolo nero in boiling salted water until tender.
To finish the gravy, add 250ml stock, another small sprig of thyme and any roasting juices to the onions and allow to cook vigorously for around 5 minutes.
Add the cider and allow to cook down until reduced by half.
Mix 1 tablespoon cornflour with a bit of gravy to make a paste. Add a little of it to the gravy and repeat until the desired consistency is achieved. Remove from the heat and stir through the creme fraiche.
Melt a knob of butter in a separate pan. Add a smashed clove of garlic, the sliced porcini, and a thyme sprig. Allow to colour for a few minutes, then gently turn over and season.
Cook the cavolo nero in a pan of boiling salted water for a few minutes, then drain. Pile into a serving bowl and top with a pat of butter.
Serve the partridge with the gravy, mushrooms and cavolo nero.

Partridge with Porcini, Cavolo Nero and Cider Gravy

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