Portion game birds in readiness for serving (breasts and wing/leg so 4 pieces from each bird) and place other parts in a pan for stock. Cover bones with boiling water, season with salt, pepper and herbs. Simmer for at least half an hour before ladling out any liquid.
Sauté partridge portions in butter with a drizzle of rapeseed oil until golden, adding mushrooms and season. Remove from pan. Set aside mushrooms and place partridge in an ovenware dish with glaze ingredients. Place in pre heated oven at 190 C, covered with foil, and braise whilst barley cooking on hob. Remove foil towards end of cooking time to reduce sauce.
Meanwhile add barley to the frying pan with all the lovely flavours and sauté with sliced leeks. Gradually add ladles of stock, deglazing the pan and simmering the barley. It will take approx. 45mins to soften.
Towards end of cooking, add mushrooms to barley, adjust seasoning to taste and blend in redcurrant jelly.
Serve in bowls with partridge set on top of barley.
Serves 2 generous portions
Partridges kindly supplied by Craigadam. Craigadam Country House Hotel & Country Larder is on the outskirts of Castle Douglas where Richard and Celia Pickup have been entertaining guests for over 40 years. Their accommodation is beautiful and it is a very popular venue for weddings. Their country house style dining is rightly famed across Scotland as I can testify having just dined with a group of Les Dames d’Escoffier International who adored both their hosts and their dinner. Richard is a highly entertaining raconteur, sharing tales from the estate with the gathered guests. https://www.craigadam.com
recipe, photo & styling: wendy barrie
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