Pot Roast Partridges Recipe – Cooked in Smoked Paprika, Garlic & White Wine.
Served on a Pearl Barley, Spinach & Chorizo Risotto
200g pearl barley
2 small cooking Chorizo, skinned & sliced
1.5ml Game or (more easily) chicken stock
2 cloves of garlic, finely chopped
½ onion, also finely chopped
1 glass of white wine
1tsp smoked paprika
150g baby spinach
Oil to fry
Salt & Pepper
Pre-heat oven to 170C/Gas mark 3. Remove the wishbones from the partridges and truss them for roasting (or ask us to do this for you). Season the birds well with the Salt and Pepper and then heat some oil in a deep pan to smoking hot.
Add the partridges to the pan and fry all over rapidly to give a good colour and then remove from the pan. Allow the oil to cool a little and then add the chopped onion and garlic. Sweat this for 5 minutes allowing the both toter soft without colour.
Add the sliced Chorizo and cook for a further 2 minutes and then add the smoked paprika and allow to cook for a further 2 minutes. Now add the pearl barley and stir to coat in the smoked paprika oil. Add the white wine, bring to the boil and allow to reduce by half.
While this is happening, top up the white wine glass to the brim and reward yourself with a surreptitious drink!
In a separate pan, bring the stock to the boil, then add this to the pearl barley and bring back to the boil for 3 minutes. Place the partridges on the pearl barley, cover and place in the oven (170C/Gas mark 3) for 20 minutes or until the pearl barley is cooked and the majority of the stock absorbed.
Once cooked, remove the partridges from the pan and stir in the spinach so that it wilts and mixes in well.
Season, serve and enjoy.
We are grateful to José Souto for this Pot Roast Partridges recipe. He has worked at the House of Commons, The Ritz & The Savoy Grill and is one of the leading game chefs in the UK. And also to the Taste of Game where this recipe was originally published.