(Serves 4) Executive chef, David Johnson reveals his recipe for our seasonal a la carte favourite.
For the game sausage roll:
300g puff pastry
200g sausage meat
200g minced game
10g finely chopped sage
30g finely sliced shallots
For the sausage roll mix all of the above ingredients and season with salt but not pepper (the sausage meat should contain enough).
Roll the puff pastry to 2mm thick and into a long rectangle shape. Lay the game and sausage mix down the centre of the puff pastry, brushing the edge closest to you with egg yolk. Roll the meat and pastry into a tubular shape. Brush with egg yolk and sprinkle with fresh thyme and sea salt and place in the fridge to firm up.
2 whole onions, thinly diced
30ml rapeseed oil
75ml double cream
Cook the sliced onions oil over a medium heat for at least 30 minutes, or until a golden caramel colour is achieved. Add the double cream and cook for a further 15 minutes.
Blend the mixture until smooth and then return to a clean pan to keep warm.
Red wine sauce:
2 Shallots, thinly diced
500ml beef or chicken stock
200ml red wine
Sweat the shallots in a pan until soft, add the thyme and red wine and reduce until the red wine is nearly gone. Add the stock and reduce until the sauce lightly coats the back of a spoon.
For the dish:
4 whole partridge
250g wild cabbage (curly kale is a good substitute this is a difficult ingredient to find) picked and washed
Red wine sauce
Game sausage roll
Pre heat the oven to 190 and bring a pan of water to the boil
Place the sausage roll on a heavy flat tray and place in the pre heated oven and cook for 20 minutes. Remove and keep warm.
Heat a frying pan until it just starts to smoke, season the partridge with salt and pepper all over and inside the cavity. Add rapeseed oil to the pan and place brown the partridge on each side for around 2 minutes, rolling any non-sealed areas of the bird in the hot oil too. When browned all over place on a roasting tray and cook in the pre heated oven for 10 minutes.
While the partridge is cooking, boil the kale for 4 minutes, drain and return the kale to the same pan with a large knob of butter and some salt and pepper, keep warm.
Remove the partridge and sausage roll from the oven and warm your sauce and puree.
Spoon the puree onto the right hand side of the plate, and add the kale beside it. Carve the sausage roll into 4 and put a piece on each plate, along with the whole partridge. Pour on the red wine sauce and serve.