Pan Fried Breast of Partridge
We totally love cooking with game as both of us were born and raised in the country and its part of who we are. People often don’t appreciate how adaptable and healthy game is to cook and eat. There’s a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it.
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare.
This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and rosti potatoes.
- 6 partridges breasts
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 125ml stock (we use a light beef stock and 25ml red wine mixed)
- 1 tsp redcurrant jelly
- 4 thick slices black pudding
Season the partridge breasts with salt and pepper. Heat a heavy based frying pan until very hot. Add 1 tablespoon of oil to the pan, then the breasts, skin side down.
Fry for 2 minutes then turn over and fry for 2 minutes more. Remove the partridge from the pan and allow to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside and keep warm.
Fry the black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces.
To serve, slice the partridge thinly and arrange on top or around creamed leeks and surround with chunks of black pudding. Drizzle with the reduced jus. Serve and Enjoy!
Tip: We get our partridge breasts from Abel and Cole and they get them from Chris Chappel and Stephen Crouch who describe themselves as conservationists. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks, and hare that roam and forage wildly.
It’s a family affair that started back in 1967 because, they say, “we needed to do something to feed our hungry children!” They sell game locally at farmer’s markets and to some of the country’s top restaurants.
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