Pot Roast Partridge, Pears & Butter Beans (Partridge In A Pear Tree)
Main Course
Feeds 4-6
Cook Time: 60 mins
Difficulty: Medium
This is a winter banger! Perfect for the festive season when partridges are super abundant!
It’s a real winter centrepiece and if you serve the partridges whole in the middle of the table this dish really carries a wow factor!
I’ve used leeks, sprouts and kale but really, you can use whatever vegetables you have around you! Brassicas are just delicious with this!
Think salty bacon, herby herbs, creamy butter beans, fruity pears, fresh creme fraiche and rich game flavours! A delicious balance!
Partridge is often overlooked as people aren’t sure what to serve with it. I’ve used that famous Christmas song for the inspiration here……a Partridge In A Pear Tree….inspiration is everywhere around us when it comes to food, we just aren’t always looking for it!
Talk to your butcher about prepping your partridge, get it oven ready so you’re good to go!
Perry makes sense in this recipe as we are going down the pear path but any white wine, sherry, brandy or cider would work a treat!
For me, the real secret ingredient in this dish is the creme fraiche. It adds such lovely freshness and creaminess at the same time! It’s magic!
INGREDIENTS:
2 Partridge, Prepped & Oven Ready
4 Rashers Streaky Bacon
4 Tbsp Extra Virgin Olive Oil
1 Bunch Thyme
1/2 Lemon
1 Medium Onion
2 Cloves Garlic
1 Leek
100g Sprouts, Peeled & Halved
200ml Perry
Handful Sage Leaves (Or Dried Sage)
200g Kale
2 Medium Pears
400g Butter Beans (in their liquid)
2 Tbsp Creme Fraiche
1 Tbsp Hazelnuts (optional)
Salt & Pepper
METHOD:
Pre-heat the oven to 160C
Heat 2 Tbsp Oil in a large casserole dish on high
Season with partridge well with salt and pepper and sear on all sides really well until golden all over
Once seared, remove from the pan, set aside and push 1/2 bunch of thyme, some sage leaves and 1/4 lemon in to the cavity of each partridge
In the casserole dish, add another 2 Tbsp Oil and heat on low-medium, chop the bacon into lardons and add to the pan. Fry the bacon until slightly crisp and the fat has rendered down. Remove the bacon from the pan with a slotted spoon, keeping the fat in the casserole dish
Peel and finely dice the onion and leek and halve the sprouts
Add the vegetables to the pan with a pinch of salt, place the lid on and sweat the vegetables for 10 minutes until completely soft
Mince the garlic and add to the pan, cook for a further 2-3 minutes
Turn the heat up, then add the Perry, bring to a simmer and reduce by half the volume
Add the butter beans and their liquid, along with any leftover sage leaves
Bring to a simmer, add the partridge, breast side up into the beans and push down gently to partially submerge
Replace the lid on the casserole and place in the oven for 35 minutes
Peel and dice the pear into 10-15mm pieces
Remove the lid, stir through the kale and pear into the beans, ensuring not to cover the partridge
Return to the oven and cook for 10-15 minutes until the partridge is completely cooked - the internal temp at the thickest part of the bird needs to be 70C
Remove from the oven, leave to stand for 5 minutes with the lid off
Remove the partridges, pour the cooking juices from the cavities into the sauce and set aside
Stir through the creme fraiche and season the beans with the lemon juice from inside the partridge cavity
Taste and adjust the beans with salt and pepper before spooning onto a serving platter or plate
Top with the whole partridge - serve as a centrepiece!
