A winter warming stew, tender meat and real comfort food.
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too. The controlled cooking and the addition of some good fatty streaky bacon keeps the terrine succulent and a mixture of mushrooms adds another flavour dimension.
Venison and Mushroom Stroganoff a lovely creamy dish which is a delight of tastes. This healthy wild and natural meat really makes this dish
Chef Sam Moody of the Bath Priory’s exciting partridge dish.