Partridge and Black Pudding

An authentic Scottish recipe from You can use the same recipe with duck or any game bird.
So it is really bird and black pudding !


- 4 partridges
- 4 thick slices best black pudding
- 8 ozs mixed salad leaves (250 grm)
- 4 fluid ounces stock (125 ml / half cup)
- 2 tbsp red wine (25 ml)
- 1 tbsp olive oil (12 ml)
- 3 tbsp vinaigrette (37 ml)
- 1 tsp redcurrant jelly
- salt and ground black pepper


  • Remove breasts from the birds and pull of skin.
  • Keep carcasses and legs for stock.
  • Season breasts with salt and pepper.
  • Heat a heavy frying pan until very hot.
  • Add 1 tablespoon of oil to the pan then breasts, skinned side down.
  • Fry for 2 minutes then turn over and fry for 2 minutes more.
  • Remove breasts from pan and rest them on a plate.
  • Deglaze pan with stock and red wine.
  • Stir in redcurrant jelly, reduce by half, then set aside and keep warm.
  • Fry black pudding in a non-stick pan until crisp on the outside.
  • Cross cut fried pudding into 6 or 8 triangles from each.
Serving: Slice the meat thinly. Put a pile of dressed salad leaves on 4 plates. Arrange sliced meat on top. Surround with shards of black pudding. Drizzle with reduced juice/stock. Delicious.

Recipe listing . .