Saturday, 15 February 2014
Partridge Breast with Red Wine Sauce.
First make the sauce.
Soften a finely chopped shallot in a good knob of butter.
Sprinkle in a teaspoon of flour (best done off the heat). Slowly add a glass of red wine stirring in all the time to prevent any lumps. Season and take off the heat.
Oil and season your partridge breasts, rubbing in all over.
Pre heat the oven to 180 degrees.
Pan fry the breasts in butter for a few minutes on each side to colour, then transfer the oven for 8-10 mins.
While the breasts are in the oven strain the sauce discarding the shallots and reduce to correct consistency. Check the seasoning and adjust if needed - you can also add more butter if desired.
Rest the partridge breasts for a few minutes, adding any juices to the sauce and serve on a bed of mash or celeriac mash with seasonal veg.