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Nutrition: per serving

  • kcal667
  • fat28g
  • saturates5g
  • carbs34g
  • sugars13g
  • fibre8g
  • protein68g
  • salt0.71g
    low
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Method

  • step 1

    Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.

  • step 2

    Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.

RECIPE TIPS
ABOUT PARTRIDGE

A smaller relative of the pheasant and there are two varieties, French and grey. They are usually hung for a week, and one bird serves one person. The meat can be an acquired taste, so if you haven’t cooked with game before, I would start with pheasant and work up to partridge as you become familiar with the flavour. (Season: Sept-Feb.) Rabbit is one of the few meats that doesn’t need to be hung and, as there’s no restricted season, it’s available all year.

Recipe from Good Food magazine, November 2007

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

vfinney

A star rating of 5 out of 5.

First time and cooking and eating partridge. We loved it! To get it looking like it does in the picture you need to turn it breast down in the liquid for some of the cooking, we only did it for about 10 minutes and it looked really good...Although im sure it would have tasted just as good the…

timstokes

A star rating of 4 out of 5.

A tasty meal. I prefer to use the oven so after bringing to a simmer I cooked at at 140 fan / 160 for 20 + 20 minutes and it worked perfectly. I also served on a bed of couscous and added half a tin of canneloni beans at same time as the tomatoes.

cowen84

A star rating of 4 out of 5.

just made this having bought a brace of partridge at a local farmers market. really yummy, but a little dry, so will lower the cooking time by 5min or so next time. served this as stated in recipe, but on a bed of cous cous to soak up all the delicious sauce.

philippajackson

A star rating of 4 out of 5.

The strong flavours of the olives and cinnamon really complement the meat, this is the second time I've cooked partridge and preferred it much more! I think the recipe omitted haricot beans that are present in the photo, I didn't have any so used butter beans instead, which packed the meal out…

charlles34

I have often made apple pie with sultanas, I will try brandy next time. I have never plumped up dried fruit for a cake by heating it in the microwave I will next time. I always make my own pastry using butter and egg yolk

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