A simple but tasty way to enjoy Partridge.
Ingredients
- 1 medium Bramley apple, peeled, cored and cut into 1/2cm pieces
- meat from 2 partridge, chopped into 2cm pieces
- 50 g unsalted butter
- 175 ml dry cider
- 0.5 of a chicken stock cube (or gluten free stock cube)
- 2 tbsp fresh tarragon, roughly chopped
- pinch sugar
- salt
- pepper
- 25 g unsalted butter
Instructions
- Melt the 50g unsalted butter in a non-stick frying pan, until slightly golden and bubbling.
- Add the apple and gently sauté 2-3 minutes to colour slightly.
- Add the partridge and again, just colour slightly, but do not overcook.
- Remove the apple and partridge and keep warm.
- Add the cider and stock cube to the pan and bring to the boil, reduce by half.
- Add the tarragon, sugar, salt and pepper.
- Finally, add the 25g butter and swirl through.
- Do not overcook the partridge. The meat should be rose pink when cut open.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sautéed Partridge with Cider Tarragon and Bramley Apple
Amount per Serving
Calories
1325
% Daily Value*
Fat
63
g
97
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Cholesterol
81
mg
27
%
Sodium
541
mg
24
%
Potassium
2167
mg
62
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
164
g
328
%
* Percent Daily Values are based on a 2000 calorie diet.
