BBC Food - Recipes - Partridge with cobnut crust and potted game
This autumnal dish of confit of partridge and game is served with homemade oatcakes and a blackberry herb salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- dash vegetable oil
- 3 whole partridge , jointed (ask your butcher to do this)
- 300g/10½oz mixed game
- 1 x 340g/12oz tin goose fat , melted
- 100g/3½oz oats
- 100g/3½oz plain flour , plus extra for flouring
- 50g/1¾oz grated parmesan
- ½ tsp cayenne pepper
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 100g/3½oz shelled cobnuts
- 200g/7oz melted butter
- 50g/1¾oz finely chopped chive
- 1 punnet blackberries
- fresh herbs , for garnish
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