Roasted partridge, hay-baked celeriac, pearl barley and sprout leaves
Ingredients
Game
- 4 partridges, each weighing 500g, guts in and head on
- 250g of partridge bones
Store Cupboard
- 100ml of chicken stock, seasoned
- 300ml of chicken stock
- 3g of salt
- 500g of plain flour
- 300g of coarse sea salt
- 1g of redcurrant jelly
Cereals, Grains & Pasta
- 250g of pearl barley
Beverages
- 300ml of water
- 400ml of water
- 50ml of Gewürztraminer
Salad & Fresh Herbs
- 0.5g of fresh thyme
- 1/4 bay leaf
- 1/2 sprig of fresh thyme
Fruit & Vegetables
- 1 garlic clove
- 500g of celeriac
- 28g of onion, finely chopped
- 14g of carrots, finely chopped
- 8g of celery stick, finely chopped
- 1 juniper berry
- 25g of redcurrants
- 100g of sprout leaves
- 160g of trompette mushrooms
Fresh Meat
- 15g of smoked bacon
Speciality Ingredients
- 100g of hay, washed
- 85ml of Monbazillac
Dairy
- 25g of butter
- 1 knob of butter
- 23g of butter
Cooking Sauces
- 140ml of white chicken stock
- 65ml of brown chicken stock