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How to Cook Partridge with Bacon & Prune Jam

  • 30 mins
  • 1 hour
  • medium
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 2 x Farmison & Co Partridge
  • Natural sea salt to taste
  • 50g unsalted butter
  • 100g finely diced pancetta
  • 2 finely diced white onions
  • 1 finely diced green apples
  • 75g finely diced prunes
  • 75ml cider or sherry vinegar
  • 75g soft brown sugar
  • 70ml fresh brewed black coffee
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Introduction

The quintessential British dish is a real seasonal hit coming into Autumn, when stoned fruits are in abundance and the game season for partridge begins.

Method

Prune & Smoked Bacon Jam

The jam can be prepared well in advance & gently reheated

  1. Sauté pancetta until golden brown
  2. Sweat onion in pancetta fat until soft
  3. Add apple and prune then continue to cook for 4 to 5 minutes
  4. Add sugar and vinegar and reduce to syrup
  5. Add the pancetta and coffee and cook out slowly until rich, jam like texture
  6. Preserve in sterile jars up to 1 month

English Partridge

  1. Preheat oven to 215°c
  2. Massage a little melted butter & season
  3. Roast the partridge for 15 minutes
  4. Finish by rolling in some softened butter before serving with your jam

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