Red Legged Partridge with Italian Tomatoes & Butter Beans
Drogo
1 - 2
10 minutes
35 minutes
Introducing a culinary delight that marries the rich flavours of succulent red-legged partridge with the vibrant essence of Italian tomatoes and the comforting creaminess of butter beans. This recipe offers a symphony of tastes and textures, showcasing the versatility of seasonal ingredients. With tender partridge enveloped in a robust tomato sauce, accompanied by hearty butter beans, each bite promises a journey through the rustic charm of Italian cuisine. Prepare to indulge in a dish that harmonises tradition with innovation, making it a standout centrepiece for any dining occasion.
Ingredients
Red Legged Partridge with Italian Tomatoes & Butter Beans
- 2 tbsp olive oil, plus extra for drizzling
- 2 oven-ready partridges, washed and dried
- 3 garlic cloves
- 100ml white wine
- 2 tsp tomato puree
- 1 tbsp honey
- 200ml of Chef's Chicken Stock
- 1 tin of butter beans
- 1/2 tsp cinnamon
- 250g Datterini tomatoes
- 2 rosemary springs
Directions
Method
- Step 1, Clean the partridges and stuff the cavities with a decent sprig of rosemary. Heat the olive oil and brown the partridges in a deep frying pan for approximately 5 minutes before removing and placing them to one side. In the same pan, add the garlic and cook until softened.
- Step 2, Add the wine to the pan and increase the heat. Once bubbling, add the honey, tomato puree and the stock. Turn the heat down, add the partridges again, breast side down and cover the pan. Leave on a low simmer for around 15 minutes, then add the tomatoes and beans to the pan and cook for a further 10 minutes.
- Step 3, Remove the partridges and put them aside to rest and plate up the beans and tomatoes. Once the solids have been removed from the pan, turn up the heat and stir the sauce, allowing it to reduce slightly and thicken.
- Step 4, Plate the partridges atop the beans and tomatoes before pouring a healthy amount of sauce over the birds.
