Whole Partridge with White Wine and Tarragon

by Copper Bay Creative

Looking to experiment with something a bit different this weekend?

Our whole partridge with white wine and tarragon is perfect for that. Give it a go today and you can see the rest of our delicious game recipes here.

Ingredients (serves 2)

  • 2 Wild and Game oven ready partridges
  • 1 medium onion
  • 2 cloves garlic
  • 1 tsp dried tarragon
  • 1 large glass white wine
  • 200 ml chicken stock
  • 2 tbsp crème fraiche
  • Butter or olive oil for frying

Method

  1. Fry the birds in the oil in an oven and hob-proof casserole dish until browned, then remove and place on a plate.
  2. Put the onions into the pan, fry until soft then add the garlic and cook for a few more minutes.
  3. Put the birds back in the pot and add the wine and stock.
  4. Cover and cook at 220 degrees centigrade/gas mark 7 for 15 minutes.
  5. Remove the lid and cook for a further 5 minutes.
  6. Remove from the oven and stir in the crème fraiche until you have a creamy sauce. Season to taste and serve with seasonal vegetables.
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