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The game is on at The Mercer   Our game season kicks off with a superb dish of red-legged partridge and crispy bacon from head chef Warren Lee. The red-legged partridge or the French partridge was first introduced to Britain in the 1600s by Charles II, having brought them from France to provide target practice for guns. This process involved bringing eggs into the country and using laying-hens to rear them until they became independent. They would then be released into an area set aside for shooting in Windsor and Richmond. They are now resident and outnumber our native Grey Partridge. The red-legged partridge has a tendency to run forward before beaters and dogs, unlike many other game birds that will sit tight and then flush before the chasers. They also make good sporting shots when flying due to their habit of flying in small groups of two or three birds. It actually seems rather surprising that the red legged partridge has not become extinct yet. The dish will be available on our A la Carte menu. Roast young partridge with crispy bacon, braised savoy cabbage & thyme  Preparation time: 45mins Cooking time: 30mins Serves: 2 Ingredients 2 young partridges 4 sprigs of thyme 4 rashers streaky bacon slices 200g unsalted butter 50g large diced unsalted butter 1/4 bch chopped flat leaf parsley 2 finely chopped shallots 2 peeled and thinly sliced cloves of garlic 1/2 shredded small Savoy cabbage 1 peeled and diced carrot 250ml brown chicken stock 1. Preheat the oven to 220C/425F/gas 7. 2. Season the birds inside and out with salt and pepper and place thyme and 50 g of diced butter into the cavity. 3. Heat up half the remaining butter in a frying pan and place in the partridges, turning them until they are brown all over. 4. Place the birds in oven and cook 15-20 minutes, depending on size. 5. Gently heat remaining butter and add the shallot, garlic and carrot in a frying pan and cook for 10 minutes. Add wine, cabbage, salt and pepper. Then slowly braise with a lid on for approximately 15-20 minutes. Remove lid and continue cooking until the liquor has reduced. Finish with the chopped parsley. 6. Remove the birds from oven and check the thickest part of the thigh with a skewer until juices run clear. Cover with tin foil and leave to rest. 7. Grill the bacon until it is crispy. 8. Add the chicken stock to the roasting pan juices and simmer until you have a sauce consistency that coats the back of a spoon. 9. Place the partridges on warm plates with braised cabbage, crispy bacon rashers and then pour over the sauce. Serve with roast potatoes and watercress.

The Mercer 3434 Threadneedle Street, EC2R 8AY  London  ::Tel 0207 628 0001::  info@themercer.co.uk