First of all in caseyou want to share further I should tell you that it came from a book Scotland on a Plate ( newrecipes from Scotland'sfinest restaurants) and is a Nick Nairn recipe, I have slightly modifiedit as it is much easier to use the breasts from Caleyco than chop the breastsoff whole partridge!
Serves 4
8 partridge breasts Salt and freshly ground black pepper 1 tbsp olive oil 125ml stock and 25ml red wine mixed 1 tsp redcurrant jelly 4 slices of Ramsay's black pudding
250g mixed salad leaves
3 tbsp vinaigrette
Season the partridge breasts with salt and pepper. Heat a heavy based fryingpan until very hot, Add 1 tablespoon of olive oil to the pan and fry thebreasts for 2 minutes on each side. Remove the partridge breasts from the panand allow to rest on a warm plate. Deglaze the panwith the stock and red wine, stir in the redcurrant jelly, reduce by half, thenset aside and keep warm. Fry the black pudding ( Igrilled it) until crisp on the outside and heated through. Cut or tearinto bite sized pieces.
To serve, slice the partridge thinly. Place salad leaves on 4 plates. Arrangepartridge on top and around the salad. Surround with chunks of black puddingand drizzle with the reduced jus. Serve immediately.
We enjoyed a bottle of Burgundywith it.á I also served it with boilednew potatoes.
