This recipe has been created by the Taste of Game chef Richard Hunt, very easy to make and delicious

Partridge Breasts with roasted pear and spinach, & perry sauce

By Annette Cole Published: December 12, 2016

  • Yield: 2 Servings
  • Prep: 20 mins
  • Cook: 14 mins
  • Ready In: 34 mins

This recipe has been created by the Taste of Game chef Richard Hunt, very easy to make and delicious

Ingredients

Instructions

  1. Pre heat your oven to 200c, gas 7-8 Place the puff pastry onto a baking sheet and glaze with the egg, bake in the pre-heated oven until crisp and golden about 10-15 mins
  2. Remove the pastry from the oven and remove a 5cm x 5cm lid from the centre of the pastry, put the newly formed shell back in the oven until crisp in the centre about 6-7minutes In a hot frying pan put half of the vegetable oil and half of the butter, and the thyme sprigs when the butter is foaming cook the partridge breasts for 2-3 minutes on either side, season with salt and pepper, remove from the pan and leave in a warm place to rest.
  3. In the same pan add the shallots and garlic and cook until soft 2-3 minutes or so, increase the heat and de-glaze the pan with the Perry, reduce this by half. Add the stock and again reduce by half, finish with the cream and reduce a little more until an unctuous sauce consistency is achieved, season and finish with a little of the chopped parsley
  4. In a frying pan place the butter and the remaining all, heat until foaming, add the pears and colour gently for 1-2 minutes remove and keep warm In the same pan add the spinach and cook for 1-2 minutes until wilted, season and drain on kitchen paper to remove any excess water.
  5. To assemble the dish, take the puff pastry shell, and place the spinach in the centre, top with a few of the slices of pear and the Partridge breasts Spoon the sauce over generously and finish with a couple more of the pear pieces and a good sprinkle of chopped parsley Serve straight away
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