Partridge Breasts with Haggis Recipe

Partridge meat has a magnificent flavour that is highly prized by many cooks and chefs. Haggis makes a tasty farce for these tasty breast wrapped in thin streaky bacon with sage. Served with an apple sauce on parsnip rostis this dish makes a very handsome meal when entertaining or on a special occasion. Ask your butcher or game dealer to remove the breast from the partridge and keep the carcass for the stock or simply do it yourself.

6 Portions

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Partridge Breasts:

• 12 small partridge supreme's
• 180g haggis, sliced into small wedges 3cm long, 1.5cm wide, and 1cm thick
• 12 sage leaves
• 12 rashers of streaky bacon, rind removed
• maldon salt and freshly ground black and pepper
• olive oil, for cooking

Redcurrant Sauce:

• 500ml game (see recipe) or chicken stock reduced by 2/3's
• 2 tbsp redcurrant jelly
• 75ml port

Apple Sauce:

• 3 eating apples, peeled, decored and diced
• juice of 1/4 lemon
• 1 rosemary sprig

To Serve:

• parsnip rosti (see recipe) or mashed potatoes
• sauteed spinach

Method:
Partridge Breast with Haggis: Cover the partridge breast with cling film and flatten slightly with a rolling pin. Make a small cut on the under side of the breast to to make a pocket and fill with the haggis.

Place a sage leave on the unfilled side of the breasts and wrap them in the bacon, sealing in the haggis. Refrigerate until ready to cook.

Redcurrant Sauce: Place all the ingredients in a saucepan and simmer for 10 minutes until you have a sauce that coats the back of a wooden spoon. Keep the sauce hot until ready to serve.

Apple Sauce: Place all the ingredients in a saucepan with 100ml of water until the water and place over a moderate heat for 8-10 minutes until the water has evaporated and the apple is tender. The apple pieces should still hold their shape. Keep warm until ready to serve

To Cook the Partridge Breasts: Preheat an oven to 180°C. Coat a pan with olive oil and place over a moderate-thigh heat. Place the breast in the pan and cook for 3-4 minutes on each side, then place in the preheated oven for a further 5-8 minutes. Remove from the oven and serve.

To Serve: Serve the breasts on parsnip rosti's or mashed potato, served with sauteed spinach or your choice of vegetables. Place a spoonful of apple sauce besides the breast and drizzle the sauce around each plate.

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