Wild Partridge Breast

How To Cook 

We Recommend:

Slow-Cooked Partridge Breast with Vegetables and Herbs

Ingredients:

• 4 partridge breasts
• 1 tablespoon olive oil
• 1 cup chicken or game stock (low-sodium preferred)
• 1/2 cup dry white wine (optional, can substitute with more stock)
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 pound baby potatoes, halved
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon butter (optional, for added richness)

Instructions:

1. Sear the Partridge Breasts (optional but adds flavour):
• Heat the olive oil in a skillet over medium-high heat.
• Season the partridge breasts with salt and pepper.
• Sear them for 2-3 minutes on each side until lightly browned. Then, set them aside.
2. Prepare Vegetables:
• In the same skillet, add a bit more olive oil if needed, and sauté the onions, carrots, and celery until they start to soften (about 5 minutes).
• Add the garlic and cook for another minute.
3. Assemble in Slow Cooker:
• Place the potatoes in the bottom of the slow cooker.
• Add the browned partridge breasts, then layer the sautéed vegetables on top.
• Pour the stock and wine (if using) over everything.
• Add thyme, rosemary, bay leaf, and a bit more salt and pepper.
4. Cook:
• Set the slow cooker to Low and cook for 5-6 hours, or on High for 3-4 hours, until the partridge is tender and the flavours have melded.
5. Finish and Serve:
• Remove the bay leaf, taste the sauce, and adjust seasoning if needed.
• For a bit more richness, stir in a tablespoon of butter at the end.
• Serve warm with crusty bread or over a bed of mashed potatoes.