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Gluten Free
Servings 4
Calories 531 kcal
Phil Vickery
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients
 

  • 3 large Bramley cooking apples, peeled, cored and chopped roughly
  • 100 cider vinegar
  • 100 g unrefined golden caster sugar
  • 250 ml large glass dry white wine
  • 100 ml Whisky
  • 1 organic gulten-free vegetable stock cube (Kallo)
  • 1 pinch turmeric
  • 2 pinch ground allspice
  • 8 partridge breasts
  • 8 large slices of air dried ham
  • 2 tbsp vegetable oil
  • 55 g butter
  • salt and freshly ground black pepper

Instructions
 

  • Place the apples, vinegar, sugar, wine and whiskey, stock cube, turmeric and allspice into a pan.
  • Place on the stove and bring to boil.
  • Cover and turn down the heat, and then cook slowly until thick and reduced, stirring from time to time.
  • You may need to add a little water if the compote becomes too thick and dry.
  • Season with salt and pepper, and then add the butter.
  • Cook until nice and pulpy, but not too smooth.
  • Meanwhile, season the breasts well with salt and pepper.
  • Next, wrap the breasts in the air-dried ham.
  • Heat a small frying or grill pan.
  • Oil the wrapped breasts, then pan-fry for 5-6 minutes gently on each side, remove, cover and leave to rest for 8-9 minutes. They must be pink, not overcooked.
  • Serve the warm compote in the middle of a bowl, then top with 2 breasts sliced, with a little game sauce over the top.
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Nutrition Facts
Char Grilled Partridge with Bramley Apple & Whisky Compote
Amount per Serving
Calories
531
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Cholesterol
 
45
mg
15
%
Sodium
 
826
mg
36
%
Potassium
 
260
mg
7
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
43
g
48
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apple, partridge
Course Game
Cuisine British, Spring
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