Recipe Partridge, pears and port

[Morning Glory]

Partridge is milder than pheasant but still has a beautiful game favour. Partridges cook very quickly and its important not to overcook them as they are apt to dry out. For this reason the shallots and garlic in this dish are part-cooked beforehand on the stove top.

Ingredients
30g butter (or as needed)
A splash of vegetable oil
2 partridges
8 -10 shallots, peeled but left whole unless large
1 - 2 pears depending on size, cored and cut into chunky wedges
1 whole unpeeled head of garlic, cut across the diameter towards the top, to expose the cloves
12 juniper berries, lightly crushed
12 red peppercorns, lightly crushed
3 fresh bay leaves
5 fresh sage leaves
3 sprigs of rosemary
Salt
300 ml tawny port

Method

1. Melt the butter in a frying pan and add the oil. Add the shallots and cook over a medium heat, turning until they are golden brown. Add the garlic head, cut side down and continue to cook the shallots and garlic gently for 15 minutes. Remove the shallots and garlic head and set aside.
2. If necessary add more butter to the pan. Fry the pear wedges gently, turning occasionally until the cut sides become lightly golden. Remove and set aside.
3. Heat the oven to 175C
4. Using the same pan, gently fry each partridge on all sides until lightly golden in colour.
5. Arrange all the ingredients except the port in a fairly deep baking dish, tucking the herbs around the birds. Sprinkle with salt and then pour the port into the base of the pan.
6. Cook in the oven for approximately 25 minutes or until the partridges are cooked through. After 10 minutes cooking, baste the partridges with the pan juices.

The basic ingredients:




Ready to go in the oven (Step 5):