Red-legged partridge with sauerkraut and crumble

Name: Red-legged partridge with sauerkraut and crumble
Ingredients: 300 g Johnnie Walker Red Label; 1000 g Sauerkraut; Red-legged partridge (oven-ready); Chimichurri butter; 200 g Plums (soaked, dried, and pitted); 200 g Julienne smoked bacon strips; 500 g Fleur de d'Artagnan red; 1 units.items Kohlrabi; 300 g Parsnip cream; 300 g Meat from partridge leg; 300 g Madeira; 2000 g Veal stock; 300 g Plums (soaked, dried, and pitted); 500 g Partridge carcass; 16 g Za'atar; 12 g hazelnuts; 1 g Freeze-dried raspberry

Red-legged partridge with sauerkraut, glass kohlrabi, veal-partridge jus and crumble.This dish was presented during the 'Chef’s Table Wild' where real autumn dishes were served, of course with game & poultry in the leading role.

Ingredients

Red-legged partridge (oven-ready)

Chimichurri butter

300gJohnnie Walker Red Label

1000gSauerkraut

200gPlums (soaked, dried, and pitted)

200gJulienne smoked bacon strips

500gFleur de d'Artagnan red

1units.itemsKohlrabi

300gParsnip cream

300gMeat from partridge leg

300gMadeira

2000gVeal stock

300gPlums (soaked, dried, and pitted)

500gPartridge carcass

16gZa'atar

12ghazelnuts

1gFreeze-dried raspberry

Preparation

Cut the legs from the carcass and vacuum them with a knob of chimichurri butter and cook at 80°C steam for 2 hours.
Brine the partridges in brine overnight, using 16 grams of curing salt per liter of water.
Pat them dry and sear, vacuum, and cook at 58°C for 60 minutes.
When the legs are cooked, shred them and roughly chop in a food processor.

Rinse the sauerkraut and squeeze well.
Put everything in a pan and let it cook gently.
Stir well regularly.

Slice the kohlrabi thinly on the slicer and cut out to the desired size.
Blanch the kohlrabi slices briefly and cool in ice water.
Mix the meat from the legs with the parsnip cream and season with salt and pepper.
Put a small spoonful of the leg meat in the center of a kohlrabi slice and fold closed so you get 3 points.

Roast the carcasses in the oven.
Reduce the Madeira with the prunes and then add the veal jus and carcasses.
Reduce to the desired flavor.
Remove the carcasses from the jus and blend the sauce until smooth.

Roast the hazelnuts at 150ÀöC for 10 minutes or until golden brown.
Let the nuts cool and then pulverize together with the other ingredients in the blender.