The game season is very short, so enjoy it whilst you can.
Pan fried breast of partridge with buttered curly kale and wild mushroom cream sauce.
Serves 2 as starter
1 pint of chicken stock
10g wild mushrooms
1/4 pint cream
Remove the breasts from the partridge (or ask your Jon Thorner’s butcher to do this for you).
Chop up the legs and carcass, fry off in a frying pan allowing to go a dark golden brown colour.
Bring the chicken stock to the boil and add the dried wild mushrooms, simmer for 5 minutes.
Once the bones are coloured remove any excess grease or fat from the pan and add the chicken/mushroom stock.
Bring stock to the boil and allow to reduce by one third.
Pass the stock through a fine strainer and return to the stove, add cream and reduce to desired consistency.
Season the partridge and pan fry for 2 1/2 minutes on each side, basting in oil as you go. If you would like them slightly more done, cook for longer. Allow to rest for 3 minutes.
Blanch the curly kale in some salted boiling water for 1 minute then refresh under cold water.
Melt a knob of butter in a pan, drain the curly kale and reheat by tossing through the melted butter.
Slice the rested partridge breast and serve with the buttered kale and the wild mushroom sauce.
Make this into a main course by adding buttered mashed potato.