Partridge season runs from September 1 to February 1, so now is the perfect time to stock up your freezer with these wonderful little birds.
They’re easy to cook and make a perfect autumnal meal served with simple, traditional vegetables and a glass or two of light wine.
Ingredients (serves 2)
- 1 pack Wild and Game Partridge breast fillets
- 6-8 Streaky bacon rashers
- 1 dessert apple, sliced
- 1 small wine glass of cider
- 1 vegetable or chicken stock cube or 1tsp Marigold bouillon
- 1 tbsp honey
- 1 tsp Cornflour
- 1 tbsp olive oil
- Wrap each breast fillet in a streaky bacon rasher.
- Heat the olive oil in a large frying pan and cook the partridge breasts for about 1.5 minutes each side.
- While they are cooking, add the apple to the pan.
- Remove the meat and place to one side. Continue cooking the apples until nicely browned.
- Pour in a glass of cider, then put the stock powder or cube in the wine glass, add a glass-full of hot water and mix to make stock. Add this to the pan too.
- Get the pan bubbling nicely and add the honey.
- Put the cornflour in a cup and add water. Mix until it’s liquid then pour into the sauce.
- Stir and bubble the sauce for a few minutes then pour over the partridge breasts to serve. This goes nicely with mash or sautéed potatoes and steamed vegetables.