Partridge with Damsons steeped in Port
6 Partridge, 1 Partridge per person (oven ready)
600ml home-made game stock
2 shallots per bird
200g sliced mushrooms
100ml port- you can use form the bottle of damsons
3 tbsp Damsons steeped in Port – you can buy from Fotnum’s
2 tbsp. butter
Salt and pepper
Clarified butter, about ½ a teacup full
To roast the partridge: pre heat the oven to 220c. Cut 2 shallots per partridge in half and place them cut side down in a roasting tin. Season the inside of the birds with salt and put the partridge on top of the shallots. Brush over a little clarified butter and season the birds with salt and pepper. Cook in the pre heated oven for 20-30 minutes (the more partridges you have in the oven the longer they will take). When they are cooked, take the tin out of the oven and remove the partridges to a warmed platter, cover with foil and let the birds rest for 15 minutes. While they are resting (which is imperative), finish the sauce. Add the sliced mushrooms to the tin and cook until soft. Then deglaze with the Port. Add the game stock, bring to the boil and reduce until it has halved in volume. Add the damsons and cook until they are warmed through about 2 minutes. Check the sauce for seasoning. Place a partridge on a warmed plate and spoon over the sauce.