Partridge Breasts with Cheat’s Marsala Sauce

One of our most popular game birds is partridge. Here is a quick and easy way to cook with partridge breasts.


For the sauce

  • 350 ml Marsala wine
  • 2 concentrated beef stock portions – Knorr Stock Pot or similar
  • 2 tsp mushroom ketchup
  • Half tsp garlic granules
  • Quarter tsp onion salt
  • 1 tbsp bramble jelly
  • 1 tbsp butter
  • 1 knob butter 2 tsp cornflour
  • Olive oil

For the birds


  1. Combine the Marsala, stockpot portions, mushroom ketchup, garlic granules, onion
    salt, bramble jelly and butter in a pan and heat, stirring, for about 10 minutes.
  2. Mix the cornflour with water and stir into the sauce. Cook until thickened.
  3. Wrap the breast fillets in pancetta and fry in the olive oil for about 5-8 mins on a
    medium heat, turning regularly until nicely browned but still tender.
  4. Serve with the sauce and vegetables of your choice.