Tender and delicate partridge breasts are the star of the show in this simple dish. Buttery sweet red apples and rosemary complement partridge’s mild gamey flavour perfectly, while a comforting scoop of mash soaks up all the lovely juices. For a satisfying Sunday lunch or a tasty evening meal, you can’t go wrong.
Strip the leaves from 2 sprigs of rosemary and press them onto the partridge breast fillets. Season with freshly ground black pepper. Heat the oil in a large heavy based frying pan and fry them for 2-3 minutes each side until just cooked through.
Remove from the pan, keep warm. Melt the butter in the pan, add the apples, onions and remaining rosemary. Fry for 5-6 minutes until softened and lightly browned.
Pour in the wine and stir to scrape up any juice stuck to the bottom of the pan, boil to reduce slightly. Arrange the partridge breast fillets, apples and onions on warmed plates with the pan juices spooned over the top.
Thank you to Game to Eat for sharing this recipe with us.
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties, served with hot fluffy naan bread, rice and chutney.