Aah aah, it's Partridge
Partirdge Angel style
GAME is returning to popularity at last.Partridge is a good place to start if you have always fancied cooking game, but have never got around to it.
For the health-conscious, its lean, richly-flavoured meat is an added bonus. These days, the term game refers to certain farmed animals known as furred game, and birds are known as feathered game, as well as those caught in the wild.
Ideally, buy your game from a specialist dealer who will be able to tell you of its provenance as well as prepare it for you. Supermarkets and farmers’ markets also sell oven-ready birds.
With the weather having already taken a bitterly cold twist during the past few days, this recipe makes a deliciously warm and comforting supper dish served simply with mashed potato.
When preparing the birds for the oven, season them well, both inside and out, then arrange the bacon rashers across the breasts; this prevents the meat from drying out.
To serve, arrange the meat on the plates, cover with the chopped bacon, and glaze with the sauce.
We now have our own monthly newsletter, containing news about the goings on at the pub, our latest menus and information about the events that we will be holding for our customers.
In addition, you will find an introduction to our new and exclusive ale as well as The Angel photo gallery. To subscribe simply log on to theangelmanchester.co.uk and enter your email address details.
Method:
Season the birds, place a sprig of thyme inside each one and cover each with two rashers of bacon.
Place the birds in a roasting tin and roast for 15 minutes.
Remove the birds from the tin and keep warm.
Sweat the shallots in the tin with the olive oil until soft.
Remove the bacon from the birds and finely chop, leave to one side.
Remove the legs and breasts from the birds and leave to one side
Add the carcasses to the roasting tin with the chicken stock and reduce until thick enough to coat the back of a spoon then stir in the butter and pass through a fine sieve.
Serve.
Wine choice:
THE Tempranillo grapes, from which this wine is produced, are harvested during the final days of October from vineyards that are over a quarter of a century old.
They then undergo 17 days of maceration during which spontaneous fermentation takes place. A period of two years in oak follows before the wine is bottled.
The result of this extended period in oak casks is plenty of added vanilla notes with light woody aromas. Full bodied, rich in colour this elegant dry wine has a touch of sweetness nonetheless.
A terrific foil for the roasted game, flavoursome bacon and the earthiness of the wild mushrooms.
Russ Otterwell
Rioja Solagüen Reserva DOC. Producer: Union de Cosecheros Labastida. Country: Spain.
Robert Owen-Brown: OFTEN described as a maverick, perhaps due to his uncompromising, individualistic approach to cooking, Robert Owen Brown’s passion for food, coupled with his creative and imaginative use of the best local produce, has helped to make him one of the region’s finest chefs.
Robert served his apprenticeship at the renowned Grosvenor Hotel, in Chester, and worked in Scotland, France and Italy before returning to Manchester with spells at The Midland, Brasserie Saint Pierre, Reform, Lounge 10, and the Chophouses.
He went on to open The Bridge in 2004 where he won an Egon Ronay star in recognition of his work.
His new venture, The Angel, in the old Beer House premises, has already received wide critical acclaim despite being open for just a few months.
Robert is committed to serving real, honest, fresh food in an atmospheric pub setting with an ever-changing menu the result. In addition, you will find a superb choice of bottled beers alongside a varied selection of cask ales from the finest local brewers.
The Angel, 6 Angel Street, Manchester. To make a reservation ring 0161 833 4786.
Published: Thu, 06 November, 2008
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