Sautéed Partridge With Cider Tarragon And Bramley Apple
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A simple but tasty way to enjoy Partridge.
1 medium Bramley apple, peeled, cored and cut into 1/2cm pieces
The meat from 2 partridges, chopped into 2cm pieces
50g unsalted butter
175mls dry cider
½ of a chicken stock cube (or gluten free stock cube)
2 tbsp fresh tarragon, roughly chopped
pinch of sugar
25g unsalted butter
Melt the 50g unsalted butter in a non stick frying pan, until slightly golden and bubbling.
Add the apple and gently sauté 2-3 minutes to colour slightly.
Add the partridge and again, just colour slightly, but do not overcook.
Remove the apple and partridge and keep warm.
Add the cider and stock cube to the pan and bring to the boil, reduce by half.
Add the tarragon, sugar, salt and pepper.
Finally add the 25g butter and swirl through.
Do not overcook the partridge the meat should be rose pink when cut open.