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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.

Serves 4

  • 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.

About astrochef

John Glen has written 1 posts on this blog.

We are John and Maureen Glen, both 57 years old and have been married for 37 years; we have lived, worked and kept each other company for most of that time. For over 10 years we worked for Lord and Lady Hanson here in the UK at their townhouse in London and country cottage in Berkshire and in Palm Springs, California I was Chef & Butler and Maureen was Senior Housekeeper. Why “Astrochef” and “Lancashire Molly”? Well my name at school gave me the nickname Astro and being a chef I just put the two together as for Lancashire Molly well Molly became a personal name for Maureen and she comes from Lancashire and I used to joke about Maureen and her sisters (all five of them) as being the Lancashire Witches, consequently she became “Lancashire Molly”!!

The food and recipes we like

We like so many cuisines it is somewhat easier said than done to select just one that we couldn't live without, but if I have to it would be seafood, I can’t speak for Maureen she does like her meat though. When working in country house hotels I specialised in seafood and game and Maureen was always at the front of house we have been very lucky to have worked in some of the most stunning parts of the United Kingdom. The cuisines of China are among our favourites as are the regional foods of Lancashire and Yorkshire. We like the cuisines of Europe especially the foods from the Mediterranean in fact as with many things it would be easier to list what we don’t like. For Lord Hanson's 70th birthday in Palm Springs I cooked (believe it or not) Lancashire Hotpot for about 50 guests which included Michael Caine, Roger Moore, Kirk Douglas and so many more, and every time a dinner party was coming up everyone asked for it. Our cooking inspiration comes from Chefs such as Albert & Michelle Roux they taught me so much at La Gavroche, from the UK comes Rick Stein, Elizabeth David, and Brian Cotterill, from Europe my heroes are Paul Bocuse, and Pierre Gagnaire, and from the USA there James Beard,  Paul Prudhomme, and Martin Yan, Tim Cushman, Thomas Keller and Sue Zemanick

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  1. Must get out the dictionary and find a translation of Partridge into French ~ this sounds delicious, just what we enjoy.

    • Thank you for your comments “Perdrix” is the French for partridge and it still tastes just as good,

      Best Regards


  2. It does sound good doesn’t it. I like the idea of the creamed leeks (which are also in season!) and the rosti!

    • Many Thanks for your kind comments, we aim to please

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