Gourmet Game Bird Timbale
1 hr 20 min.
- For the Chartreuse
- ¼ cup sunflower oil
- ¼ cup olive oil
- ¼ cup butter
- 4 large Partridge breasts (trimmed)
- 3 ½ cups carrots (peeled and very finely sliced)
- ½ small Red cabbage (shredded)
- ½ Savoy cabbage (shredded)
- 2 tablespoons white wine vinegar
- 1 teaspoon soft brown sugar
- 1 bay leaf
Pre-heat the oven to 200°C | 400F | gas 6. Arrange the partridge breasts on a roasting tray and drizzle with the sunflower oil.
Season well and tuck the bay leaf and thyme sprigs amongst the breasts. Roast for 30-40 minutes until springy to the touch and nicely browned.
Meanwhile, melt 25g of the butter in a large saucepan over a medium heat and add the red cabbage, red wine vinegar, sugar and seasoning. Cover with a lid and reduce the heat to low, allowing the steam to cook the cabbage until it is soft.
Once the cabbage is soft, remove it from the heat and season it to taste.
Melt the rest of the butter in a large saucepan and sweat the Savoy cabbage with some seasoning until softened. Remove from the heat once softened and season to taste.
Prepare the garnish by combining the shredded white cabbage with the beetroot juice, white wine vinegar, cracked peppercorns and salt. Stir well, cover, and chill until needed.
Once the partridge breasts are cooked, remove then from the oven (keep the oven on though) and allow them to cool a little before shredding the meat.
Bring a large saucepan of salted water to the boil and blanche the sliced carrot for 30 seconds. Drain well and toss with the olive oil and some seasoning to coat well.
Line a baking tray with some greaseproof paper, then place 4 x 70mm metal food rings spaced apart on the paper. Spoon half of the carrots into the base of the 4 rings.
Top with half of the shredded partridge, then spoon the red cabbage on top, packing it in well. Follow with the sweated Savoy cabbage, then top with the rest of the carrots, packing in them on top.
Cover the tops of each Chartreuse with a disc of greaseproof paper and place a weight on top. Place in the oven for 5-7 minutes to heat through.
Remove after 5-7 minutes and carefully slide onto serving plates using a fish slice underneath the food rings to get them effectively onto the plates and a tea towel/dish cloth to help with the food ring as it will be very hot.
Remove the food rings carefully to expose the Chartreuses. Garnish each Chartreuse with a little of the shredded Savoy cabbage and some of the pickled white cabbage before serving.