Partridge with apple and cider sauce

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

Method

1. Wrap each breast fillet in a streaky bacon rasher.
2. Heat the olive oil in a large frying pan and cook the partridge breasts for about 1.5 minutes each side.
3. While they are cooking, add the apple to the pan.
4. Remove the meat and place to one side. Continue cooking the apples until nicely browned.
5. 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.
6. Get the pan bubbling nicely and add the honey.
7. Put the cornflour in a cup and add water. Mix until it’s liquid then pour into the sauce.
8. 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.