Partridge with wine & cinnamon

Partridge with wine & cinnamon

By Sara Buenfeld
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(4 ratings)
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Prep: 15 mins Cook: 40 mins

Easy

Serves 2
Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat28g
  • saturates5g
  • carbs34g
  • sugars13g
  • fibre8g
  • protein68g
  • salt0.71g
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Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 oven-ready partridge, washed and patted dry
  • 3 garlic cloves, sliced
  • 100ml white wine
  • 2 tsp tomato purée
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp concentrated chicken stock, such as Knorr Touch of Taste
  • good handful Kalamata olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 cinnamon stick, halved
  • 200g cherry tomato

Method

  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.

  • Recipe Tip

    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.

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Comments, questions and tips

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vfinney
22nd Dec, 2012
5.05
First time and cooking and eating partridge. We loved it! To get it looking like it does in the picture you need to turn it breast down in the liquid for some of the cooking, we only did it for about 10 minutes and it looked really good...Although im sure it would have tasted just as good the juices gave it alot of colour and I think it was all the better for it. Our partridges came with a slice of bacon across the top which we cut up and fried off in the garlic. We served with roasties and tender stem broccoli Will be making again, lovely!
timstokes
25th Oct, 2012
4.05
A tasty meal. I prefer to use the oven so after bringing to a simmer I cooked at at 140 fan / 160 for 20 + 20 minutes and it worked perfectly. I also served on a bed of couscous and added half a tin of canneloni beans at same time as the tomatoes.
cowen84
25th Sep, 2011
4.05
just made this having bought a brace of partridge at a local farmers market. really yummy, but a little dry, so will lower the cooking time by 5min or so next time. served this as stated in recipe, but on a bed of cous cous to soak up all the delicious sauce.
philippajackson
16th Jun, 2009
4.05
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.
charlles34
14th Nov, 2007
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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