Shooting Gazette – September 2019

WWW.SHOOTINGGAZETTE.CO.UK SEPTEMBER 2019 17

SHOOT BRIEFING

SERVESTWOPEOPLE

Game recipe of the month

Partridge with game chips

turnofftheheatandleave

theonionsitting in the milk

untilcool.

Takeouttheonion

andclovesandwhiskthe

breadcrumbsandmixed

spicesintomilk. Season

withsalt.

Letthepartridgerestfor

atleast 10 minutesbefore

serving.Placethewhole

birdona woodenchopping

boardorservingplatter

andgarnishwiththe

watercressandgamechips.

Pourthebreadsauceintoa

serving dish and serve.

witha mandolinora sharp

knife.Rinseinicywaterand

dryona kitchentowel.

Deep-frythethinlysliced

potatoat150°C.If youdon’t

havea fryer,frythemona

mediumheatina fryingpanin

1in/2.5cmofvegetableoil.

Seasonwithsaltwhilethe

chipsarestillwarm,thenleave

todrainona kitchentowel.

Forthesauce,peelthe

onionandthensliceit inhalf,

studit withtheclovesandsit

it inthemilkina saucepan.

Heatthemilkbutbecareful

not to let it boil. Once warm,

• 5 cloves


• 400mlskimmedmilk


• 4 sliceswhitebread, made
  intobreadcrumbs


• 1 pinch mixed spice

Method

Placethepartridgeona

roastingtray,seasonwithsalt

andpepperandaddthyme and

garlictothecavity.

Rubwithgoosefatand

roastina pre-heatedoven

for 40 minutes at 180°C/Gas

Mark4.

Washthepotatoesanddry

thoroughly, then slice thinly

Ingredients

Forthedish

• 1 wholepartridge


• Saltandpepper


• Thymesprigs


• 5 garliccloves


• Goosefat


• 2 MarisPiperpotatoes


• 1 purplepotato


• Vegetableoil,forfrying


• 1 bunch watercress

Forthesauce

• 1 white onion

COURTESY

OF