Game Day: Venison, Roast Partridge Breast with Bacon, Sprouts, and Heirloom Carrots

Eating game isn't a particularly American thing and if I was still in America I don't know when or where I would eat it.  Right now venison, which is amazing, and partridge are in season and, after a very strenuous day of brunch and shopping, I thought I deserved to treat myself.  On the way back from Cambridge I stopped in at a farm shop to see what I could get- I ended up with two venison steaks, five partridge breasts (they're like the A-cup of the poultry world so I felt a real affinity to them), some sprouts, and heirloom carrots.  I've cooked venison before and it has a really interesting flavor so doesn't need much doing on that front.  I don't think I've ever had partridge before but a quick google search led me to believe that, although it's gamey, it needs a bit of help when it comes to flavor.

Venison steaks and partridge breast

When cooking game, it's advisable to send your significant other out for wine in case the meal is bad. If you're as lucky as I am, he or she will return with wine AND oysters- everyone's a winner.  

Venison doesn't need much in the way of flavoring but I used a combination of red wine, olive oil, salt and pepper keep it from drying out.  As with beef steak, I use a fork to poke holes in the venison on both sides so that when it's turned in the marinade (for lack of a better word), the whole cut of meat absorbs it.

Red wine, olive oil, salt and pepper

Venison steaks with fork marks in marinade

   

The plate pictured above is a glorious charity shop find that fits in with my love of willow wear while being very practical.

Since sprouts and heirloom carrots are also in season, they have a lot of flavor of their own so don't need to be overpowered by anything.  Like all heirloom vegetables, heirloom carrots are beautiful and taste great.  Tonight, I just used butter, salt, and pepper- basically the only three things you need when you cook.

Sprouts and heirloom carrots

Originally, I was going to do bacon-wrapped partridge but I didn't have as much bacon as I thought so I just put the partridge on top of it.  Partridge can get dried out really easily, like all poultry, so I seared the partridge to help seal in the moisture then diced a clove of garlic to put on top which added moisture and flavor.

Searing the partridge breast

Bacon, partridge breast, and diced garlic

To be extra sure that the partridge didn't dry out, I put tin foil over while it cooked.  I think next time I would put a bit of olive oil or butter on top to keep it tender.  To cook the venison, I also seared it then covered it with tin foil while it was on the pan.  I was planning on this being a dainty meal but, as I tend to do, I made much too much food and will be eating this for a few days- unless the man or dog of the house get to it first.  

I got this table cloth today and have mixed feelings about it- the large wine glasses I only have good feelings about

Final product: venison, heirloom carrots, sprouts, and partridge breast

 Recipes

Venison Steaks

• Venison- make sure it's in season and ask your butcher how much they would recommend 
• Red wine
• Olive oil
• Salt and pepper

1. If venison is wrapped in plastic, rinse and lightly pat dry with paper towel
2. Pour a splash of red wine and olive olive oil into a dish
3. Add salt and pepper as desired
4. Poke holes with a fork in the meat, turning occasionally 
5. On a hot pan, sear each side of the venison for about 2 minutes each
6. Lower heat on pan and flip venison regularly until cooked to your liking - about another 10 minutes

Roast Partridge Breasts with Bacon and Garlic

• 5 partridge breasts 
• 2 rashers of bacon
• 1-2 cloves of garlic

1. Preheat oven to 200C degrees
2. Sear each side of the breast on a hot pan for about a minute each, remove and place on a plate
3. On the same pan, cook the bacon for 1-2 minutes, remove from pan and put in oven-proof tray
4. Dice garlic cloves
5. Place bacon, partridge, and garlic on baking tray, covering with foil
6. If you're worried about tenderness, add a bit of butter or olive oil on top
7. Cook for another 20 minutes or until juices run clear