Partridge Recipe by Helen Bennett

A delicious Partridge recipe in peppercorn sauce by one of our Facebook competition entrants. Try it for yourself today.

You can purchase our partridge breasts here

Ingredients

6 to 8 partridge breasts
4 tbsp of plain flour
Salt and pepper
1 medium onion, finely sliced
6 to 8 medium-sized mushrooms, finely sliced
25g butter
85ml brandy
185ml beef stock
2-3 tsp coarsely crushed whole black peppercorns
125ml of double cream

Method

1. Place the flour in a bowl and season with salt and pepper. Dredge the partridge breasts in the flour to coat
2. Melt the butter in a pan and pan-fry the coated breasts, spooning over the butter to baste
3. Once cooked, remove the breasts from the pan and set aside
4. Make sauce: In the same pan, add brandy, simmer rapidly for 1 minute until the alcohol smell is gone; add the onions and mushrooms
5. Add beef stock, and simmer rapidly until it reduces by half (intensifies the flavour)
6. Stir through the cream and crushed peppercorns
7. Return the partridge breasts to the pan and warm through
8. Serve with leeks and mash.