Partridge with parsnip tart, sprouts and chestnuts
by Paul Welburn
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Ingredients
Game
3 partridges
Salad & Fresh Herbs
7 sprigs of thyme
2 bay leaves
Dairy
butter
250ml of milk
250ml of cream
Beverages
51l water
250ml of red wine
Store Cupboard
174g of salt
100g of dark brown sugar
1l dark chicken stock
225g of plain flour
1 pinch of cracked black pepper
pepper
3 tsp chicken stock
Fruit & Vegetables
6 juniper berries
8 shallots, chopped
250g of parsnip, chopped
6 Brussels sprouts, halved
50g of sprout tops
Fresh Meat
150g of smoked bacon lardons
Spices & Dried Herbs
8 peppercorns
Oils & Vinegars
50ml of sherry vinegar
Speciality Ingredients
3 chestnuts, roasted