Roast partridge with wild mushrooms and cranberry port sauce

From Marcus Van Luttmer, head chef at Pescadou in Padstow, who says: ‘If you can’t get hold of partridge, use pheasant, wild duck, rabbit, or a small chicken instead.’

Serves 4

Method

1. Heat a dash of oil in a casserole pan and brown four partridges for a minute and then remove.

2. Fry a the pancetta or bacon with the onion, carrot, celery, garlic, bay leaf and thyme. When slightly coloured, add the mushrooms and sauté a little longer.

3. Add the port and game or chicken stock. Then add the partridges to the pan, seal with a lid and roast in a hot oven for 15 minutes.

4. To make the cranberry port sauce, strain a little of the cooking liquid into a separate pan and add 200g of fresh cranberries, a teaspoon of redcurrant jelly, the juice and zest of one orange and the sugar to taste. Simmer until it thickens.

5. Serve one partridge per person with a spoonful of cranberry port sauce, and some crisp roast potatoes and savoy cabbage.

Pescadou at The Old Custom House
South Quay, Padstow, PL28 8BL.
Tel. 01841 533372
www.oldcustomhousepadstow.co.uk