Name: Partridge with wine & cinnamon
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: English
Ingredients: 2 tbsp olive oil plus extra for drizzling; 2 oven-ready partridge washed and patted dry; 3 garlic cloves sliced; 100ml white wine; 2 tsp tomato purée; 1 tbsp honey; 1 tsp concentrated chicken stock such as Knorr Touch of Taste; good handful Kalamata olives; 1 cinnamon stick halved; 200g cherry tomato

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Partridge with wine & cinnamon

Partridge with wine & cinnamon

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for drizzling
2 oven-ready partridge

washed and patted dry
3 garlic cloves

sliced
100ml white wine
2 tsp tomato purée
1 tbsp honey
1 tsp concentrated chicken stock

such as Knorr Touch of Taste
good handful Kalamata olives
1 cinnamon stick

halved
200g cherry tomato

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Nutrition: per serving

kcal667
fat28g
saturates5g
carbs34g
sugars13g
fibre8g
protein68g
salt0.71g

low

Method

step 1

Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
step 2

Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.

RECIPE TIPS

ABOUT PARTRIDGE

A smaller relative of the pheasant and there are two varieties, French and grey. They are usually hung for a week, and one bird serves one person. The meat can be an acquired taste, so if you haven’t cooked with game before, I would start with pheasant and work up to partridge as you become familiar with the flavour. (Season: Sept-Feb.) Rabbit is one of the few meats that doesn’t need to be hung and, as there’s no restricted season, it’s available all year.

Recipe from Good Food magazine, November 2007

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A star rating of 4.5 out of 5.9 ratings

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