Hot-Smoked Partridge with Truffle
Whole partridge is seasoned with an exclusive truffle spice blend and hot-smoked over alder wood. The nutty aroma of alder smoke harmonizes beautifully with the earthy truffle fragrance and the tender game bird meat. A top-class festive recipe for discerning food lovers.
Ingredients(for 1 kg)
Instructions
Red Wine Brine
6 hoursBring 500 ml red wine, 500 ml water, 25 g salt, 3 bay leaves, and 8 juniper berries to a boil, let cool, and place the partridge in the cold brine for 6 hours. Remove and dry thoroughly.
Truffle Seasoning
30 minutesCarefully push the truffle paste under the skin of the breast and legs with your fingers. Rub the partridge externally with truffle oil, then apply the spice blend of salt, pepper, thyme, garlic powder, and ground bay leaf. Rest at room temperature for 30 minutes.
Slow Smoking
3-4 hoursRegulate the smoker with alder wood and some oak to 105-115 °C. Place the partridge breast-side up and smoke slowly to a core temperature of 74-76 °C. Maintain consistent smoke production.
Resting & Plating
15 minutesRemove the finished partridge from the smoker and rest under a loose foil tent for 15 minutes. Drizzle with a little fresh truffle oil and serve on warmed plates with truffle jus.
Pro Tip
Truffle oil and truffle paste lose their aroma at excessive heat – therefore keep the smoker below 115 °C and add truffle ingredients only after brining, never into a hot brine.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.