Wild Partridge Breasts with Cranberry Relish Recipe | Abel & Cole
Wild Partridge Breasts with Cranberry Relish
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Prep: 15 mins
Cook: 30 mins
This dish is a true celebration of game season, pairing wild partridge with caramelised fennel and a zingy cranberry relish you’ll be whipping up again and again to accompany cheese, cold cuts and Christmas leftovers.
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894 kcal
(per portion)
Ingredients you'll need
  • 45g butter
  • 200g cranberries
  • A handful of thyme
  • 40g honey
  • 1 tbsp wholegrain mustard
  • 150g buckwheat
  • 1 fennel bulb
  • 250g wild partridge breasts
  • A handful of sage, leaves only
  • 50g watercress
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Add the butter to a pan and melt over a medium heat. Tip in the cranberries, thyme, honey, 1 tbsp mustard and a pinch of salt and pepper. Cook for 8-10 mins, stirring occasionally, till the cranberries are soft. Roughly crush the sauce with the back of a spoon. Set aside.

  • 2.

    While the cranberry relish cooks, pour the buckwheat into a pan and cover with 300ml boiling water. Put a lid on the pan, bring back to a simmer and cook for 8 mins. Drain if necessary and tip back into the pan. Set aside, with the lid on.

  • 3.

    While the buckwheat simmers, trim the dry tips off the fennel. Thinly slice it.

  • 4.

    Pour 1 tbsp oil into a frying pan and warm over a medium-high heat. Season the partridge breasts with salt and pepper. Fry for 2-3 mins on each side, until golden and cooked through. Transfer to a plate to rest. Loosely cover with foil.

  • 5.

    Slide the fennel into the frying pan and fry for 3-4 mins, stirring occasionally, until slightly caramelised. Stir in the sage leaves and cook for a further 1-2 mins.

  • 6.

    Spoon the buckwheat onto plates. Top with the watercress, partridge breasts and fennel. Serve with the cranberry relish.

  • Tip

    Berry delight This recipe will make more cranberry relish than you will need to accompany your partridge. Keep any leftover in the fridge for up to 5 days. Warm through before serving. Delicious with cold cuts, cheese, or swirled through gravy to add zing and sweetness.

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