Partridge & Pheasant Coq Au Vin

Try out this hearty supper during the colder Autumn months – partridge and pheasant coq au vin. The guns’ favourite! Deliciously tender meat in a rich, deep sauce and surprisingly easy to whip up.

Ingredients (serves 4)

For the stock
  • One large pheasant and two partridge jointed into at least 8 pieces (save the giblets and carcass)
  • 1 onion
  • 1 carrot
  • Peppercorns
For the Coq Au Vin
  • 150g of smoked belly pork
  • 30g of butter
  • 1 carrot
  • 2 onions
  • 2 sticks of celery
  • 2 cloves of garlic
  • 2 tbsp of plain flour
  • 2 tbsp of cognac
  • Bottle of red wine
  • 4-5 sprigs of thyme
  • 3 bay leaves
  • 40g of butter
  • 12 small onions peeled
  • 200g of small mushrooms

Method

  • Place carcasses, off cuts and giblets into a pan and cover with water. Add the onion, carrot and half a dozen peppercorns and bring to the boil. Simmer until needed.
  • Cut the belly pork into short strips, place along with the butter into a casserole dish and cook over a moderate heat. When golden lift out of pan leaving juices behind.
  • Season the pheasant and partridge with salt and pepper and cook until underside is pale gold. The skin should be honey coloured. Lift out and place in bowl with the belly pork.
  • Peel and chop the onions, carrot and celery. Add to the pan and cook slowly until onion is translucent. Add the peeled and sliced garlic.
  • Return the pheasant, partridge and belly pork to the pan, stir in the flour and cook for a couple of minutes before adding the cognac, red wine and herbs.
  • Spoon in ladles of stock until all is covered. Bring to the boil then turn down to bubble and partially cover with a lid.
  • Melt the butter in a small pan, add the small, whole peeled onions and mushrooms, let them cook until golden then add to the pheasant and partridge with a seasoning of salt and pepper.
  • Check game after 30 minutes to see how tender it is (it should be soft but not falling from bones). Could for a further 10-15 mins, if required.
  • Once cooked, lift out the meat, turn up the heat and let the sauce reduce a little and become glossy. Return the game to the pan. Serve with potatoes and seasonal veg.

Order pheasant and partridge, whole birds or breast meat, online today.

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