Partridge with Mustard, Bacon & Tarragon

Name: Partridge with Mustard, Bacon & Tarragon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 partridges, legs and breasts separated and carcass discarded; 150g bacon or pancetta lardons; 1 banana shallot; 2 cloves garlic, crushed; 100ml white wine; 150ml chicken stock; 50ml double cream; Small handful tarragon leaves; 1 tbsp Dijon mustard; 1 tbsp wholegrain mustard

Drogo

Servings

Prep Time

15 minutes

Cook Time

20 minutes

This partridge recipe is rich, comforting and a delicious way to enjoy one of Britain’s most popular game birds. Jointing the partridge allows the legs and breasts to be cooked for different lengths of time, helping ensure every piece is tender and perfectly cooked. The combination of savoury bacon, tangy mustard and aromatic tarragon complements the delicate yet distinctive flavour of the bird beautifully. Partridge is in season from September to February and, thanks to its petite size, cooks relatively quickly, making it an excellent choice for an indulgent yet straightforward seasonal meal.

If you're wondering how to cook partridge, this recipe is a wonderful introduction to game. One partridge makes an ideal individual serving, while the recipe can easily be doubled for entertaining. Serve alongside simply steamed chard or cavolo nero for a balanced meal that allows the rich flavours of the partridge with bacon to shine. Whether you're looking for a new game bird recipe or a delicious way to enjoy tender partridge breast, this dish is sure to become a seasonal favourite.

Ingredients

Partridge with Mustard, Bacon and Tarragon

2 partridges, legs and breasts separated and carcass discarded
150g bacon or pancetta lardons
1 banana shallot
2 cloves garlic, crushed
100ml white wine
150ml chicken stock
50ml double cream
Small handful tarragon leaves
1 tbsp Dijon mustard
1 tbsp wholegrain mustard

Directions

Method

Gently cook the bacon lardons until crisp. Set aside, keeping the fat in the pan.
Brown the partridge pieces in the bacon fat. Set aside.
Add the shallots and cook gently until soft.
Add the crushed garlic for 30 seconds, then add the white wine and reduce by a third, scraping the bottom of the pan to release the flavour.
Continue cooking for 5 minutes, or until the breast is cooked.
Add the stock and the partridge pieces and allow to simmer for 5 minutes, before removing the partridge legs.
Remove the breasts from the pan and add the cream, bacon, mustard, and some tarragon. Mix well and let it bubble before adding back the meat.
Ensure the meat is hot through before serving with extra tarragon.