Partridge burnt ends
This recipe from Steven Ellis from The Bailiwick Free House is a modern twist on game and is perfect for BBQ weather.
Ingredients
Fresh Ingredients
- 2 Partridge crowns
- 15 Thyme sprigs
Store Cupboard Ingredients
- 1 l Chicken stock
- 1/2 Garlic head
- 100 ml BBQ sauce
- 100 g Pomegranate molasses
- 1 Tbsp Sweet chilli sauce
- 1 Tbsp American mustard
- 50 ml Jack Daniels
- 50 ml Maple syrup
Instructions
- Begin by making the bourbon glaze by placing all the ingredients except the partridges and stock in a pan.
- Bring to the boil and reduce by half, or until the sauce is thick enough to coat the back of the spoon.
- Heat up the chicken stock and allow it to cook with thyme and garlic for a while.
- Place the partridge crowns in the pan with chicken stock.
- Simmer for 10 minutes or until the meat is tender,then set aside to cool.
- Place the crowns on chargrill on a BBQ until browned.
- Take the breasts off the crowns and dice into large pieces.
- Put the partridge pieces on a foil tray and pour over the glaze.
- Place on a BBQ and reduce until sticky.
- Serve with a side of mac and cheese or slaw for a more authentic feel.
Notes
Being a champion of all things game, Steven Ellis has swapped haute gastronomy for gastropubs, and opened The Bailiwick Free House on the edge of Windsor Great Park in 2021, alongside his pastry chef wife, Ami.
