Grilled partridge with pearl barley wild mushroom risotto

Serves 4

Partridges
2 partridges (can be supplemented with 4 quail out of season)
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper to season

Pearl barley risotto
2 partridges carcasses
1 shallot
50g butter
1/2 vegetable stock cube
Large glass of white wine
70g pearl barley
80g wild mushrooms
sprig of rosemary
salt and pepper to season

Plating up
fresh thyme for garnish
drizzle of truffle oil

Method
Firstly bone out the partridges then lightly cover with dried rosemary, thyme plus a little salt and pepper to season. Cover and place to one side.

Take your pearl barley and a good knob of butter and fry off the barley in the bottom section of a steaming pan for approximately 30 seconds stirring continuously this helps the barley crack and cook quicker. Then add white wine and a little vegetable stock. Place the discarded partridge carcasses into the steamer section along with a sprig of fresh rosemary and a shallot cut in half.

After about 10 minuets check the pearl barley if it is beginning to look dry add a little more vegetable stock, at this point add your chopped wild mushrooms, if the barley is not cooked yet replace the bones and repeat until the Barley is cooked. When the barley has a little bite to it, it is ready season with salt and pepper.

While the second stage of risotto is happening get a griddle pan HOT, lightly oil the partridges and place on the pan flesh side down after approximately 2 minuets they should be a nice golden brown colour flip them over for another 2 minuets. Remove the meat from the pan and allow to rest while the risotto is finishing.

Once the risotto is cooked plate the dish risotto first then lay 1/2 a partridge on top garnish with fresh thyme and a drizzle of truffle oil.

Serve

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