Pan Fried Partridge Breasts
We love cooking game; it's a part of our heritage. Game is adaptable and healthy, with a vast variety available, from pheasant and partridge to venison and hare. Partridge meat is low in fat and dries out quickly; it's important to cook it suitably, to be eaten pink and not too rare. This recipe is one of our favorites, though creamed or buttered cabbage and rosti potatoes are also delicious options.
We love cooking game; it's a part of our heritage. Game is adaptable and healthy, with a vast variety available, from pheasant and partridge to venison and hare. Partridge meat is low in fat and dries out quickly; it's important to cook it suitably, to be eaten pink and not too rare. This recipe is one of our favorites, though creamed or buttered cabbage and rosti potatoes are also delicious options.
- 1 pinch salt
- 1 tablespoon olive oil
- 1 pinch black pepper freshly ground
- 6 partridge breasts
- 125 mililiters stock we like to use a light beef stock and 25 mls red wine mixed, it
- 25 mililiter red wine
- 1 teaspoon redcurrant jelly
- 4 slices black pudding tesco?s now sell 4 nice thick slices of genuine bury black puddi
- Carbohydrate 0.949189166666668 g
- Cholesterol 0 mg
- Fat 0.851901666666667 g
- Fiber 0.0724583336114884 g
- Protein 0.0289541666666667 g
- Saturated Fat 0.118826666666667 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.489208333333334 mg
- Sugar 0.87673083305518 g
- Trans Fat 0.0234204166666667 g
- Calories 11 calories
Step-by-step
- Season the partridge breasts with salt and pepper heat a heavy based frying pan until very hot add 1 tablespoon of oil to the pan then the breasts, skinned side down.
- Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm.
- Fry the black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces.
- To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus.
- Serve and Enjoy!
Partridge breasts demand absolute temperature control because lean game birds dry out in minutes. Heavy cast iron or thick stainless steel frying pans retain the thermal mass required to sear the meat quickly without dragging down the surface temperature of the metal. Thin aluminum pans lose heat immediately upon contact with cold protein, resulting in gray steamed meat rather than a deep, caramelized crust. Sear the skinned side down for precisely two minutes over high heat, flip, and cook for an additional two minutes to keep the interior tender and pink. Rest the meat on a warm plate for at least five minutes so the muscle fibers relax and reabsorb moisture before slicing.
Pan Maintenance and Deglazing
Fond left clinging to the bottom of the skillet forms the foundation of the pan sauce. Pouring room-temperature stock and red wine directly into a hot pan creates rapid steam expansion that lifts browned proteins off the surface effortlessly. Reduce this liquid by half over medium-high heat to concentrate the flavors before whisking in redcurrant jelly for gloss and sweetness. Wipe the skillet between tasks if particulate charring threatens to make the pan juices bitter.
Accompaniments and Service
Crispy black pudding provides necessary textural contrast against the soft, sliced game birds. Render the pork fat slowly over medium heat until the exterior forms a rigid shell while the interior remains pliable. Plate the components alongside creamed leeks or buttered cabbage to balance the iron-rich character of the bird and the spiced blood sausage.
