Partridge, truffle, baby veg & Kelly’s butcher black pudding


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Recipe by Head Chef Philippe Farineau Mount Falcon 

Who would have thought that wild bird and black pudding will marry together?  Here a fantastic recipe using Award winning Kelly’s butcher black pudding and a partridge.  

For the partridge:

Chopped some black pudding and mixed it with 1 onion, sage and foie gras. Stuffed the partridge with the mixture. Between the flesh and the skin, arrange some sliced truffle mushrooms and butter, it will keep the partridge moist and will add a fantastic flavor to the bird and the pudding.
Roast the partridge very slowly in oven mark 5 (150 degrees Celsius) 8 minutes each side of the bird and then  turn the oven at mark 6 (180 degrees Celsius) for 5 more minutes. 
By cooking the wild bird slowly, all the flavor of the black pudding and truffles mushrooms will  have time to go throught and the flesh will be very tender. 

For the sauce:

Roast slowly in a sauce pan some juniper berry with a string of thyme and 1 chopped shallot for few minutes to release the flavor of the spice. Add a glass of port, reduce by half and add 1 pint of beef stock. Reduce to half. Strain the sauce and add a nut of butter. 

You can served this game with a selection of baby root vegetables as carrots, swede, Jerusalem artichoke and parsnips roast with honey and rosemary. 

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