Butter poached Lincolnshire partridge

Serving size: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:

For the chutney:
4 figs
1 cooking apple
50g sultanas
½ shallot – chopped
Pinch of ground nutmeg
Pinch of ground cinnamon
2 tablespoons Muscovado sugar
50ml whisky
Pinch of salt

For the partridge:
2 partridges
250g butter
Salt to taste

For the porridge:
100g porridge oat
4 slices of smoked bacon – diced
1 small shallot – chopped
20g butter
50ml whipping cream
150ml chicken or vegetable stock
Salt and black pepper to taste

For the sauce:
50g English mustard
1 tablespoon of acacia honey
2 tablespoons mayonnaise
1 teaspoon raspberry vinegar
1 tablespoon cold water
Pinch of salt

Featured in:
October 2013
Share Recipe

METHOD
The day before, peel the apple and dice, place in a deep pan with the shallot, sultanas, sugar and diced figs and cook on low for 1 minute. Add spices and whisky, then cook on low heat for 8 minutes. Add a little water and salt and set aside to cool down completely.

Place all the ingredients for the sauce in a blender and blend well.

Bone the partridges, season with salt and pepper and place in a pan with the melted butter. Cook on very low heat for 10 minutes.

Place the butter and shallot in a deep base pan and cook on low for 1 minute. Next, add the bacon and cook for 2-3 minutes; add the oat and toast for 2 minutes; wet with the stock and cream and season to taste. Cook on low, mixing constantly. Serve immediately.

Share Recipe

Archives

We Recommend

Pear, Blue Cheese and Toasted Almond Winter Salad

Pine Forest Chocolate Bundt Cake

Baked salmon fillet with coriander, mint, walnut & hummus

Air fryer buttermilk fried chicken, sour cream & hot sauce

One-pot mushroom stew with cheesy herb dumplings

Mince, prosecco and shallot pie with smashed colcannon
View all

Never miss a copy!

Big savings when you take out a subscription.

SUBSCRIBE

Subscription Options

Advertise With Us

Download Back Issues

@lincolnshirelife

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less
Follow on Facebook