Roasted Sous Vide Partridge | Recipe by

Roasted sous vide partridge, hay-baked celeriac, pearl barley and sprout leaves

Roasted sous vide partridge, hay-baked celeriac, pearl barley and sprout leaves Game
  • COOK TIME: 3 hours
  • PREP TIME: 2 hours
  • DIFFICULTY: Difficult
  • SERVES: 4



  • 4 500g partridges, guts in and head on
  • 100ml of chicken stock, seasoned

Pearl barley

  • 250g of pearl barley
  • 300ml of water
  • 300ml of chicken stock
  • 0.5g of bunch of thyme
  • 1 garlic clove
  • 15g of smoked bacon
  • 3g of salt

Salt crust

  • 100g of hay, washed
  • 500g of plain flour
  • 400ml of water
  • 300g of coarse sea salt

Hay-baked celeriac

  • 500g of celeriac

Partridge sauce

  • 250g of partridge bones
  • 25g of butter
  • 28g of onion, finely chopped
  • 14g of carrots, finely chopped
  • 8g of celery stick, finely chopped
  • 1/4 bay leaf
  • 1/2 sprig of fresh thyme
  • 1 juniper berry
  • 85ml of Monbazillac
  • 140ml of white chicken stock
  • 65ml of brown chicken stock
  • 50ml of Gewürztraminer
  • 1g of redcurrant jelly
  • 25g of redcurrants
  • 1 knob of butter


  • 23g of butter
  • 100g of sprout leaves
  • 160g of trompette mushrooms




This delicious sous vide recipe by chef Adam Simmonds has been recreated for our SousVide Tools with kind permission from the Great British Chefs.


  1. Begin this recipe by preparing the pearl barley. Place the barley in cold water and leave to soak overnight, then rinse
  2. Pour the chicken stock and water into a pan and heat until boiling. To this, add the bacon, thyme, garlic, salt and barley and allow to slow cook until the barley is tender. Make sure you season to taste
  3. Drain the pan and place the barley onto a tray. Set aside to cool
  4. Now move on to preparing the salt crust. Arrange the hay on a heavy tray and place in the centre of a preheated oven (180°C). Leave to cook until blackened (approximately 6 minutes) then allow to cool
  5. Place the flour, water and salt into a bowl and then, using scissors, chop the hay into short strips then add to the mixture. Combine until the mixture forms a dough
  6. Roll out the dough to a thickness of 5mm. Use a cutter to cut out 1-2 discs
  7. The salt crust can now be used to make the hay-baked celeriac. Fully encase each celeriac with the crusts then place in the centre of a preheated oven (220°C) for 35 minutes
  8. After 35 minutes, reduce the heat to 160°C and continue to cook the encased celeriac for a further 25 minutes. Take them from the oven and allow to cool
  9. Once cooled, crack open each crust and cut into 1cm slices followed by four 2cm discs
  10. Next, you will need to prep each partridge for cooking. Begin by removing the legs followed by the head (it is best to remove the head from approximately ¾ of the way up its body). Take away the bird’s neck and the membrane attached to the skin then remove the wishbone
  11. To remove the guts, use a knife to slit down each partridge, from the top to the bottom. Ensure all the guts are taken out
  12. Cut away the bottom section of the bird’s carcass then remove any remaining feathers. Place each partridge into individual vacuum cooking bags along with 2 tablespoons of the chicken stock. Use a vacuum sealer to seal each bag and set them aside in the refrigerator until required
  13. In the meantime, move on to making the sauce for the partridges. Heat a small amount of the butter in a pan then add the bones; cooking until browned. Drain the pan using a colander and set aside a quarter of the partridge bones as they will be used to refresh the sauce towards the end of the recipe
  14. Heat the remainder of the butter in a pan. Add the onions, celery and carrots and cook. Once golden-brown, add the juniper, thyme and bay leaf. Drain the pan and add to the bones
  15. Pour the Monbazillac into a pan and boil for 1 ¼ minutes. In a separate pan heat the Gewürztraminer until the liquid has reduced to 35ml
  16. Pour both chicken stocks into a pan along with the Gewürztraminer and ¼ of the Monbazillac and heat. Once boiling, add the bones and reduce to a simmer. Leave to cook for 20 minutes
  17. Pass the mixture through a fine sieve before transferring back to the pan. Put the pan back on the heat and boil. Allow the mixture to reduce until the consistency is that of a sauce
  18. Take the bones you set aside earlier and add to the pan along with the redcurrants and the redcurrant jelly. Bring the mixture back to a boil and then take off the heat. Use the remainder of the Monbazillac to adjust the taste of the sauce and then set aside. After 5 minutes pass through a sieve
  19. Fill and preheat your water oven to 62°C
  20. Take the vacuum bags from the fridge and submerge them into the water oven. Allow the partridges to cook sous vide until the core temperature reaches 56°C (approximately 20-25 minutes)
  21. Once cooked, take the bags out of the water oven and leave to rest for 10 minutes
  22. Take the birds out of their bags and drain. Heat some butter in a pan and gently fry each partridge until brown all over
  23. Lastly, you will need to make the garnish. Do this by separating the butter into two pans, 20g in one and the remainder in the other. Sauté the sprout leaves in the pan containing 20g of butter and the trompettes in the other until cooked (approximately 2-3 minutes). Drain both pans
  24. To arrange the dish, cut the breast away from each partridge. Trim the meat before slicing into individual pieces. Arrange on the plate with the celeriac and the garnish. Drizzle over the sauce. Serve immediately
Back to Recipes