partridge recipes
Here's a collection of partridge recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our partridge supplier and order yours click here.
Roast Partridge with Wild Cranberry and Port Sauce
Partridge Breasts with Celeriac Chips
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This is the ultimate winter dish. Serve with creamy mash, steamed Brussels sprouts and chestnuts. Serves 2
- 2 whole partridge
- 6 rashers of smoked streaky bacon
- ½ small onion, finely chopped
- 2 sprigs fresh rosemary
- 20g butter
- 1 tbsp wild cranberry sauce
- 100ml port
Preheat the oven to 200°C, gas mark 6. Finely chop the bacon and mix with the onion. Rinse the birds and pat dry using kitchen paper.
Using your fingers, loosen the skin from the breast meat and pack the bacon and onion under the skin of the birds. Place the partridges in a non-stick roasting tin.
Tuck the rosemary sprigs inside the birds and dot them with half of the butter. Roast for 40 minutes, or until cooked and the juices run clear.
Transfer the partridges to serving plates and keep warm. Pour the juices from the roasting tin into a small saucepan. Add the wild cranberry sauce and port to the pan juices with the remaining butter and a little seasoning. Cook over a gentle heat, stirring until the jelly has dissolved, and the sauce is bubbling and has reduced slightly. Strain through a sieve and serve in a jug alongside the partridges.
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Chicken and chips? Pah. This is much nicer, and faster... and healthier.
Prep time: 15 mins
Cooking time: 30-45 mins
Serves 4-6
- 1 celeriac, peeled and cut into hunks or wedges
- A splash of sunflower or olive oil
- 1 garlic clove, peeled and crushed
- A few rosemary sprigs (optional)
- Sea salt and freshly ground pepper
- 4-6 partridge breasts
- A large glass of wine (or two if you want to sip whilst you cook!)
- A little honey or damson jam (or cranberry sauce... or blackberry jam)
- Seasonal greens stir-fried with a bit of garlic
Preheat the oven to 200°C/350°F/Gas 4. Place a large roasting tin or baking tray in the oven to heat up with the oven.
Place the celeriac into chunky chips into a large bowl, drizzle with a little oil and stir to coat them. Season. Add the garlic and rosemary. Coat well.
Carefully remove the warm dish from the oven and tumble the seasoned and oiled celeriac in. Shake the dish to even everything out. Pop into the oven and roast for 30-45 mins, until celeriac is golden and crisp. Check a few times.
Season the partridge breasts. As soon as the celeriac is done take it out of the oven and cook your partridge - it takes minutes. Just add a knob of butter to a pan. Pop the partridge in. Cook for 2-3 mins on each side, until nicely coloured. Let it rest for a moment.
If you like, make a quick gravy. Just splash some red or white wine in a pan. Let it bubble up for a bit. Swirl a dab of blackberry, cranberry or damon jam into the pan - or a drizzle of honey. Taste. Season, if needed. Serve. Delicious with pan-fried cabbage or kale – just gently cook in a bit of butter or oil, season and pile onto the plate.
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