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Partridge with Pea Purée and Blood Sausage

A light and delicious starter that does not take long to cook and leave room for the main course, which is great for your New Year Eve menu. One should not expect the bird to smell of chicken or duck, but it has the undertones of game meat.
A whole partridge is enough for two people as a starter or appetizer. If it is the main course, you have to cook a whole bird to each person and more vegetables as a side to satisfy the hunger.

PARTRIDGE WITH  PEA PUREE AND BLOOD SAUSAGE 
2 SERVINGS

PARTRIDGE WITH BLOOD SAUSAGE:
1 OVEN READY PARTRIDGE
30 G BUTTER
1 TBSP. OLIVE OIL
2 BAY LAUREL LEAVES
SALT AND PEPPER
50 G BLOOD SAUSAGE, CUT INTO SMALLER CUBES

Preheat the oven at 220 degrees celsius.

Check for the bird for any remaining feathers, remove them and rinse the bird under the faucet.

Dry it well and brown it in 15 g of butter and oil on an oven proof pan. (If you do not have such a pan, you can put an oven proof dish into the oven while it warms up.)

When the bird has browned, the rest of the butter is added together with the bay leaves and the pan is placed in the oven for 10-15 minutes. (or move the bird to the preheated dish.)

Check the bird after 10 minutes by sticking a knife into the thigh. The meat must be pink but not bloody. Since it is wild meat, the partridge should not be overcooked.

Let the bird rest while the rest is made.

Use the pan to fry the blood sausage, they will be blackened and delicious with a little salt sprinkled over.

PEA PURÉE
125 G FROZEN PEAS
½ CLOVE OF GARLIC, CRUSHED
SALT AND PEPPER
A DASH OF LEMON JUICE

Add the peas in a bowl and cover them with water, place the bowl in the microwave at the highest level for 1-2 minutes.

When the peas are cooked through, drain most of the water from it, but leave about 1 tbsp. in the bowl.

Blend the peas with crushed garlic and season with salt, pepper and lemon juice.

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