Grilled Partridge with Leek Cream

The partridge is a prized catch for many hunters. This recipe pays homage to the delicate flavors of this game bird, enhanced with the rustic touch of leek cream.

Ingredients

To bring this dish to life, you’ll need:

• 2 partridge breasts and thighs
• 1 clove of garlic
• 1 leek
• Chicken stock
• 1 dl. cream
• Salt and pepper to enhance the natural flavors of the game

Instructions for the meat

Start by marinating the partridge in a simple yet flavorful mixture of chopped garlic, salt and pepper.

As you grill the breasts and thighs, let them sear to perfection, sealing in the juices for a tender bite.

Grill on each side for 3-4 minutes - the thighs need a little longer to cook.

Instructions for the sauce

In a pan, gently roast the chopped leeks, taking care not to brown them.

Add cream and stock, simmering until the sauce thickens.

Season with salt and pepper

Bring it all together

Serve the grilled partridge on a bed of this rich leek cream. For an added touch of autumn, consider adding pickled pumpkin or onion. The thighs, with their slightly longer cooking time, offer a delightful contrast in texture and flavor.