The grey and the red-legged partridge are the two types of this game bird that are shot in the UK. Generally at their best between September 1st and February 1st, the grey partridge is medium sized and the red-legged or “Frenchman” is slightly larger than the grey and, like pheasant, is protected by the rules of the UK game season.
Partridge has a very subtle taste and benefits from being hung for three or four days to allow the flavours to develop. Immortalised in song by being the present offered on the first day of Christmas along with a pear tree, the partridge can be roasted or casseroled, with or without pears, to make an excellent dinner dish. This recipe for devilled partridge is quick and easy to make.
Recipe for Partridge with a Devilled Sauce on Toast
Devilled Partridge is cooked in three distinct phases and then assembled at the end. The phases involve grilling the partridge, making the sauce and finally toasting the bread once the sauce and partridge pieces are ready. To assemble, put the partridge pieces on the slices of toast then share out the hot sauce by pouring equal amounts over each partridge piece.
Devilled partridge on toast makes an excellently decadent breakfast dish or can be served as a light lunch. However, for a more substantial meal, omit the toast and serve the partridge with the devilled sauce over it along with game chips and a green salad or with mashed potato and cabbage. If partridge is not available, the same devilled sauce can be used to coat freshly grilled pigeon or pheasant.
Preparing and Grilling the Partridge
Ingredients:
- 2 partridges, drawn and trussed
- 1 oz butter
- Salt and a pinch of cayenne pepper
Method:
- Chop the partridges in half lengthways and wash well.
- Melt 1 oz of the butter and coat the partridge halves with it
- Season the partridge pieces with a pinch of the cayenne pepper and some salt
- Grill the partridge pieces under a medium flame, turning frequently, for about 15-20 minutes until they are cooked through and the juices run clear
How to Make the Devilled Sauce
Ingredients:
- ½ oz butter
- 1 shallot
- 1 tbsp vinegar
- ½ tsp cayenne pepper
- 1 dessertspoon tomato purée
- 12 drops anchovy essence
- ¼ pt vegetable or game stock
Method
- Peel and finely dice the shallot
- Put it in a saucepan along with the cayenne pepper and vinegar and gently bring to the boil
- Add the tomato purée, anchovy essence and stock and stir well
- Bring back to the boil and then add the butter, stirring whilst it melts
- Serve immediately
Elaine Findlay - An expert cook, Findlay's passion for food is evidenced by the size of her kitchen and her library of old recipe books
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