Partridge with pears and Christmas stuffing
- Main
- Medium
- 4
- 2 hours
PT2H
The traditional pairing of partridge and pear by Galton Blackiston is perfect for Christmas feasting, here accompanied by a rich, seasonal stuffing. This festive main is sure to impress your guests and can be served with other Christmas side dishes.
Ingredients
Partridge
- 4 partridges
- 200g of butter
- 2 tbsp of rapeseed oil
- 16 sprigs of thyme
- 8 garlic cloves
- 4 bay leaves
Pears
- 3 Williams pears , peeled and sliced
- 4 tbsp of caster sugar
- 1 tbsp of red wine vinegar
Christmas stuffing
- 200ml of milk
- 100g of white bread, cubed
- 40g of butter
- 1 onion , peeled and chopped
- 1/2 bulb of fennel , chopped
- 200g of mushrooms , chopped
- 450g of pork fillet , minced
- 450g of pork belly , minced
- 450g of sausage meat
- 10 chestnuts , peeled and chopped
- 50g of dried cranberries
- 200ml of double cream
- 40ml of cognac
- 2 eggs , beaten
- 2 tbsp of parsley , chopped
- salt
- black pepper
- butter for greasing
To plate
- 4 Brussels sprouts, outer leaves discarded and 16 good leaves selected
Method
1
To make the stuffing, warm the milk in a pan. Add the bread and set aside to soak for 20 minutes. Meanwhile melt the butter in a saucepan over a medium heat
- 200ml of milk
- 100g of white bread
- 40g of butter
2
Add the onion and fennel and sweat until the onion is softened but not colour
- 1 onion
- 1/2 bulb of fennel
3
Add the mushrooms and cook a little longer. Transfer to a large bowl. Pass the bread and milk through a sieve into the bowl with the onion, fennel and mushroom
- 200g of mushrooms
4
Add all the remaining ingredients together with a good seasoning of salt and pepper
- 450g of pork fillet
- 450g of pork belly
- 450g of sausage meat
- 10 chestnuts
- 50g of dried cranberries
- 200ml of double cream
- 40ml of cognac
- 2 eggs
- 2 tbsp of parsley
- salt
- black pepper
5
Using your hands mix really well
6
Heat the oven to 180°C/Gas mark 4. Press the stuffing into a buttered ovenproof dish. Cover with buttered paper and a lid or wrap in tin foil and bake for 45 - 60 minutes
- butter for greasing
7
For the partridge, heat the oven to 180°C/Gas mark 4. Make sure the inside of each partridge is clean and dry by wiping it out with a kitchen towel
8
Combine the softened butter, thyme, garlic, bay leaf and mix together. Divid into 4 even amounts and stuff inside the birds
- 100g of butter
- 16 sprigs of thyme
- 8 garlic cloves
- 4 bay leaves
10
Brown the birds one by one all over, then replenish the oil and butter for each. Cook in the oven for 8-12 minutes. Rest for 10 minutes
- 3/4 tbsp of rapeseed oil
- 75g of butter
11
Remove the breasts and the legs and keep them in a warm place until required
12
For the pears, slice longways 1cm thick and remove the core. Melt the sugar in a pan until lightly caramelised. Add the vinegar and let bubble for a minute. Add the pears. Toss until caramelised
- 4 tbsp of caster sugar
- 1 tbsp of red wine vinegar
- 3 Williams pears
13
Cook the brussels sprouts for 45 seconds in salted boiling water, strain set aside. Re-heat the partridge for 2 minutes and warm the pears through
- 4 Brussels sprouts
14
To serve, cut the stuffing to a desired shape and warm through with the partridge. Sit the partridge on top of a slice of pear and the hot stuffing on the opposite side. Scatter over the brussels sprout leaves and drizzle over some of the liquid from the pears
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Partridge with pears and Christmas stuffing
