Partridge with wine & cinnamon

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
2. Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.

About partridge

A smaller relative of the pheasant and there are two varieties, French and grey. They are usually hung for a week, and one bird serves one person. The meat can be an acquired taste, so if you haven't cooked with game before, I would start with pheasant and work up to partridge as you become familiar with the flavour. (Season: Sept-Feb.) Rabbit is one of the few meats that doesn't need to be hung and, as there's no restricted season, it's available all year.

Per serving

667 kcalories, protein 68g, carbohydrate 34g, fat 28 g, saturated fat 5g, fibre 8g, salt 0.71 g

Latest comments and suggestions

• annie

  14 November 2007

  annie commented on this recipe

  I have often made apple pie with sultanas, I will try brandy next time. I have never plumped up dried fruit for a cake by heating it in the microwave I will next time. I always make my own pastry using butter and egg yolk

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• philippajackson

  16 June 2009

  philippajackson rated and commented on this recipe

  

  The strong flavours of the olives and cinnamon really complement the meat, this is the second time I've cooked partridge and preferred it much more! I think the recipe omitted haricot beans that are present in the photo, I didn't have any so used butter beans instead, which packed the meal out nicely.

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Ingredients

• 2 tbsp olive oil , plus extra for drizzling
• 2 oven-ready partridge , washed and patted dry
• 3 garlic cloves , sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock , such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick , halved
• 200g cherry tomatoes

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 2 tbsp olive oil , plus extra for drizzling
• 2 oven-ready partridge , washed and patted dry
• 3 garlic cloves , sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock , such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick , halved
• 200g cherry tomatoes

Per serving

667 kcalories, protein 68g, carbohydrate 34g, fat 28 g, saturated fat 5g, fibre 8g, salt 0.71 g

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