Here is a quick and easy French recipe that teams partridge and leeks up with salami. As an alternative to “just a sandwich” it can be eaten without cutlery, so is great at a buffet or on a break during the shoot, or even while out fishing on the river. So do something different with a little added Gallic flair.

Ingredients

• small round bread rolls • butter • partridge • leeks • salami • sweet wine or sherry • seasoning • flour • chives

Method

1. Cut the tops off the bread rolls, scoop out the insides and coat or brush the cavities with some melted butter. Place in an oven at 180ºC for five minutes to crisp up, then remove to cool.

2. Dice your pieces of off-the-bone partridge, trim and finely slice the leeks, then cut the salami into strips.

3. Melt a good knob of butter in a frying pan and cook up the partridge, seasoning well. Once cooked, remove the game and place it to one side, then deglaze the pan with a generous splash of sweet wine or sherry. Once the pan is frothing, add your leeks and stir well on a high heat. As it nears being cooked, throw in some more butter, let it melt, then add a sprinkle of plain flour.

4. Keep stirring until the whole mixture starts to thicken.

5. Add the salami and the cooked game with some chopped chives. Stir well, then spoon into your bread rolls.

6. Serve with a mixed salad and wash it all down with the rest of the sweet wine or sherry.

Tips

As well as using flour, you can add some of the removed bread to thicken the mixture. Any type of salami works (I used French saucisson) but you could use a spicy one if you like the dish a little hotter. Sweet dessert wines go well with this, both for de-glazing the pan and drinking. As far as quantities go, one bird will serve two people. Use roughly equal amounts of leek and partridge meat. The bird I used had been hard hit (confession: on my first shot of the season, I noticed that I was inadvertently using no 5s) so this is a good dish to use up such serviceable meat. So the final tip – in every respect – is to make sure you always know what you’re putting into the breech.