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Impress your guests with this quick but delicious dish which uses the whole partridge.

Pan fried partridge with mushroom cream sauce

By Annette Woolcock Published: August 26, 2014

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Partridge with wild mushroom cream sauce and buttered curly kale



  1. Remove breasts from the partridge. Chop up the legs and carcass, fry off in a frying pan and allow to go a dark golden brown colour.
  2. Bring the chicken stock to the boil. and add the dried mushrooms, then simmer for five minutes.
  3. Once the bones are coloured remove any excess grease or fat from the pan and add the chicken stock Bring to the boil and reduce by one third.
  4. Pass the stock through the strainer and return to the stove. Add the cream and reduce to required consistency.
  5. Season the partridge breast and pan fry for 2 1/2 minutes each side, basting with oil as you go. Allow to rest for 3 minutes.
  6. Blanche the curly kale in some boiling salted water and then refresh in cold water. Melt a knob butter in a pan, drain the curly kale and reheat by tossing in the butter.
  7. Slice the rested partridge breast and serve with the buttered kale and wild mushroom cream sauce.
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