Phil Vickery's sautéed partridge recipe
Sautéed Partridge with Cider, Tarragon, and Bramley Apple. Do not overcook the partridge, the meat should be rose pink when cut open.
Ingredients
- 75 g Unsalted butter
- 1 Medium Bramley apple, peeled, cored and cut into 0.5cm pieces
- 2 Partridges, meat chopped into 2cm pieces
- 0.25 Chicken stock cube
- 2 tbsp Fresh tarragon, roughly chopped
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Melt the 50g of unsalted butter in a non stick frying pan, until foaming. Add the apple and gently sauté 2-3 minutes.
- Stir in the partridge and cook gently to colour slightly. Be careful not to overcook - the meat should be rose pink inside.
- Remove the apple and partridge and keep warm.
- Add the cider and ¼ stock cube to the pan. Bring to the boil, then simmer to reduce by half.
- Add the tarragon, sugar, and salt and pepper to taste. Then add the remaining 25g of butter and swirl through.
- Tip the partridge and apple back in the pan and stir to coat in the sauce. Serve.
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Recipe courtesy of gametoeat.co.uk