I should start by warning you that I have posted some photos of recently shot birds, no blood or anything, so if are against that type of thing, this isn’t the post for you.
We live in a semi rural area, and enjoy the things that that brings, we often have freshly shot birds, and rabbits, fresh caught fish etc in their seasons, of course.
We enjoy game, and as these beautiful Pheasant and Partridge were given to us I thought I would cook the latter for dinner today, the Pheasant have been ‘dressed’ and are sat in the freezer to wait their turn 😀
I will roast the Partridge covered in bacon till the last 10 minutes, to sear the skin.
Served with crispy roast potato’s and parsnips, Savoy cabbage and smoked bacon and game chips.
The game chips are just a parsnip sliced with a peeler and shallow fired, tossed in salt on kitchen paper to get rid of any excess oil.
Pud will be the rest of the Chocolate swirled meringues with rasberries and clotted cream.
In readiness for the week ahead, I made sweet potato and parsnip coconut soup and some crispy bread rolls, to dunk in the soup 😋