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  • Whole Partridge with White Wine and Tarragon

    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


    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.