This a one from last year but I couldn't not put the recipe up for you guys. Yes, yes, It's not in season for another few weeks but this is to get you a little excited about the coming game season. I hope you enjoy it as much as I did. It's a belter!
Recipe:
1 Partridge crown
1/2 bulb garlic
10g thyme
20ml olive oil
40g butter
10g panko bread crumbs
5g butter
5g pistachio nuts
Puree:
1 celeriac
3 clove garlic
100ml sherry
6 shallots
50g butter
200ml milk
Salt
Beets:
5 beetroot
680g salt
180g egg white
Game jus
20g elderberries
Red vein sorrel
Beetroot tops
Lets start with the beetroot, whisk the egg whites and slowly add the salt to make a meringue, place the beets in a tray and cover in meringue. Bake at 180*c for 40 mins, take out and cool naturally. Once cooled, crack away all the salt crust and peel the skins off and place in fridge until needed.
For the puree, sweat down the shallot & garlic in a littler oil, butter & salt, add the celeriac and cook for a further 5 minutes. Deglaze the pan with the sherry & reduce by half. Add the milk, being to the boil and simmer for 15 minutes. Place everything into the blender and blend to a fine puree. Taste for seasoning and if it needs a little more sherry then don't be shy.
Blend the panko, butter & pistachio together to a crumb for your crust. Roll out onto greaseproof paper and place into the fridge.
For the crown, stuff it with garlic, thyme and some butter and throw in a little pinch of salt. Heat up a pan, add some oil and place the crown skin side down and roast it on all sides, add a little knob of butter and baste until golden brown. Let it rest in the pan off the heat with the spin of the bird touching the side of the pan and the top of the breast facing downwards. This will help keep the breast moist and stop it from drying out. Top with the crust and flash under the grill for 15 seconds.
Cut the beetroot into desired shape and roast in a pan with a little butter. Place the puree on the plate, add the beets, carve and add the breast, a few elderberries and serve with a little game jus on the side.
