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Partridge with wine & cinnamon

Partridge with wine & cinnamon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal667
fat28g
saturates5g
carbs34g
sugars13g
fibre8g
protein68g
low insalt0.71g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, November 2007

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A star rating of 4.2 out of 5.5 ratings
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