Name: Partridge in cider with apples & celery
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 partridge ready-prepared by your butcher; plain flour for dusting; 150g pack smoked bacon lardons; 1 onion finely diced; 2 celery sticks, cut into 4cm pieces; 2 Bramley apples cut into chunks; 2 tbsp thyme leaves; 2 tbsp finely chopped sage; 250ml scrumpy cider; 250ml good chicken stock

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Partridge in cider with apples & celery

Partridge in cider with apples & celery

Tom Kerridge

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Serves 2

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 3.4 out of 5.3 ratingsRate

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Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage

Freezable

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Lobster muffins with poached egg, caviar, spinach & hollandaise. This is a premium piece of content available to subscribed users.

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Smoked butter mash

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 partridge

ready-prepared by your butcher
plain flour

for dusting
150g pack smoked bacon

lardons
1 onion

finely diced
2 celery

sticks, cut into 4cm pieces
2 Bramley apples

cut into chunks
2 tbsp thyme leaves
2 tbsp finely chopped sage
250ml scrumpy cider
250ml good chicken stock

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Nutrition: per serving

kcal1091
fat47g
saturates13g
carbs24g
sugars21g
fibre5g
protein118g
salt4.4g

Method

step 1

Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
step 2

Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').

Recipe from Good Food magazine, November 2014

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A star rating of 3.4 out of 5.3 ratings

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