- dash vegetable oil
- 3 whole partridge, jointed (ask your butcher to do this)
- 300g/10½oz mixed game
- 1 x 340g/12oz tin goose fat, melted
- 100g/3½oz oats
- 100g/3½oz plain flour, plus extra for flouring
- 50g/1¾oz grated parmesan
- ½ tsp cayenne pepper
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 100g/3½oz shelled cobnuts
- 200g/7oz melted butter
- 50g/1¾oz finely chopped chive
- 1 punnet blackberries
- fresh herbs, for garnish
- Preheat the oven to 150C/300F/Gas 2.
- Heat the oil in a pan and fry the partridge legs to colour them all over.
- Place the partridge legs in an ovenproof dish.
- Add the mixed game and pour over the goose fat. Set aside the partridge breasts.
- Place in the oven for two hours to gently confit.
- Once cooked, carefully remove the partridge from the fat with a slotted spoon. Season the confit and press it together to form a slim sausage shape and wrap tightly in cling film. Place in the fridge to set.
- Set the oven to 180C/350F/Gas 4.
- Mix the oats, flour, parmesan, cayenne pepper, salt and pepper in a bowl.
- Add just enough boiling water to make a dough that is not sticky.
- On a lightly floured surface, roll out the dough and cut into rounds.
- Grease a baking tray with olive oil and place the rounds on the prepared baking tray. Cook for 12-15 minutes
- Gently fry the cobnuts in a frying pan. Chop them finely and set aside for the crust.
- Season the partridge breasts, brown lightly in a pan before placing in the oven for 6-8 minutes, or until the partridge is cooked but still slightly pink in the middle. Brush with some of the melted butter and dip into the cobnuts to form a crust.
- To assemble the dish, slice a small round of the confit game, brush with a little melted butter and dip in chopped chives. Put the game, breast and oatcakes onto each plate and garnish with blackberries and fresh herbs.