Braised Partridge with Red Wine, Pancetta and Wild Mushrooms
Flavoursome and indulgent, this superb alternative to the traditional Sunday roast is crafted from simple rustic ingredients, yet it won’t fail to impress when served.
Butchers’ Tip
The richness of this dish pairs well with creamy mashed root veg and red cabbage. If you’re unable to get hold of Partridge, then Grouse or Pheasant will also work well with this warming and indulgent dish.
Ingredients
- 2 Partridges - ask our butchers to halve them for you available from our Borough, Chiswick or Chelsea stores during Game Season
- 2 cloves garlic, chopped
- 1 onion - chopped
- 160g cubed pancetta
- 40g dried porcini mushrooms
- 200g button mushrooms
- 250 ml chicken stock - available at our Chelseas and Chiswick stores
- 250 ml red wine
- 3 tbsp butter
- salt & pepper to season
- Preheat your oven to 180 C / Gas 4.
- Heat a large pan and melt the butter, Brown the Partridge halves on both sides, remove from the pan and set aside.
- Add the onions, pancetta and mushrooms to the pan and cook for a further 4-5 minutes. Add the red wine and chicken stock and bring to a simmer.
- In a large casserole dish place, the Partridge halves breast side down, season with salt and pepper and cover with your pancetta, onion and mushroom broth. Make sure the liquid covers at least halfway up the bird, adding more stock or wine as needed. Cover and bake in the oven until the juices run clear.
- Once cooked, remove the Partridges from the broth and keep warm. Reduce the remaining liquid over a high heat to form a sauce.
- Serve with your favourite side accompaniment pouring your pancetta and mushroom sauce over the top.