Remove the legs from the partridge, season the legs and colour in non stick pan golden brown, add duck fat and confit slowly until bones fall away from flesh, set aside.
For the risotto, finely dice the shallot and cook in half of the butter over a medium heat with no colour, add the pearl barley and 100ml of chicken stock, reduce, add the remaining stock, and the grated parmesan, reduce again to thick consistency, stirring occasionally, slice the spring onions and add, add the mascarpone, season with a drop of truffle oil and check for salt.
For the partridge, heat a little oil in small frying pan, season the partridge and colour the outside on a medium to high heat all over, then add a tablespoon of the remaining butter, I stand the partridge on the crown and nape the butter into the carcase, place in the oven at 180°c for 6 minutes or until cooked, I like to cook this on the pink side. Remove and allow to rest, remove breast from the bone, trim and serve on your risotto, grate fresh truffle over the top.
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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.
