Partridge Breast, Stornoway Black Pudding and Red Wine Sauce

 

Partridge breast and black pudding with red wine sauce

Partridge breasts are very tender in texture and delicate in flavour. While it is important not to overwhelm them with other ingredients or accompaniments, they can be enhanced extremely well with any number of potential, more robust flavours. In this instance, I have served the sliced partridge breast on a slice of Scottish Stornoway black pudding and accompanied them with a homemade red wine and cranberry sauce.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 1 skinless partridge breast fillet
• 1 slice Stornoway black pudding
• 1 large glass red wine (Shiraz was used in this instance)
• 2 teaspoons whole berry cranberry sauce
• 1 ounce/25g (0.25 stick) unsalted butter
• 1 tablespoon vegetable oil
• Salt and black pepper
• 2 or 3 fresh sage leaves, rolled and shredded

Method

Red wine and cranberry sauce added to saucepan

Pour the wine into a small saucepan and add the cranberry sauce. Bring to a simmer until reduced by half, stirring frequently with a wooden spoon.

Add the oil to a small frying pan, remove any rind from the slice of black pudding and fry over a medium heat for 4 to 5 minutes each side until done.

Partridge breast is fried in butter

When the black pudding is on to cook, season the partridge breast on both sides with salt and pepper. Melt the butter in a second frying pan and fry the partridge breast for 2 minutes each side. Remove to a plate, cover with foil and leave to rest for 3 or 4 minutes.

Black pudding with red wine sauce

Pour enough red wine sauce into a deep serving plate to comfortably cover the base. Sit the cooked black pudding slice in the centre.

Partridge breast is plated atop black pudding

Cut the partridge breast in half at a slight angle and sit it carefully on top of the black pudding. Garnish with the fresh sage to serve.