Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.
What is a Partridge?
A partridge is a game bird, known only to some people for its association with a pear tree in the well known Christmas carol. The meat of partridge is milder in flavour than many other game birds and is perhaps more likely to appeal to the taste of those averse to the intense gaminess of the likes of pheasant. Like most types of game, it is vitally important to cook partridge appropriately if it is not to be served tough and quickly searing the breast fillets in a hot frying pan is one way of achieving this effect. The pear sauce is a concession to the Christmas carol and worked to great effect. The sauce in this recipe was served chunky but could be blended and served smooth if you prefer.
Ingredients List for Partridge Breast and Sweet Potato Mash
|Prep time||Cook time||Ready in||Yields|
- 4 skinless partridge breast fillets
- 2 medium sized sweet potatoes, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 conference pear, peeled, seeded and diced
- 2 tbsp frozen peas
- 1 tsp sugar
- Juice of half a lemon
- Little bit of butter for mash
- Salt and black pepper
- Vegetable oil for frying
- 3 or 4 fresh basil leaves to garnsih, finely sliced
How to Cook Partridge Breasts and Accompaniments
- Put the sweet potato and parsnip chunks in to a pot of cold, salted water. Put the pot on to a high heat until the water boils. Reduce the heat to simmer for about twenty to twenty-five minutes until the pieces are softened.
- The pear should be added to a small saucepan along with the lemon juice and sugar. Add enough cold water to only just cover the pear. Bring to a simmer for about ten to fifteen minutes (this will depend upon the ripeness of your pear) until the pear is just starting to break down.
- Heat a little vegetable oil in a large frying pan. Season the partridge fillets on both sides with salt and pepper. Sear for two minutes on each side.
- Remove the partridge to a heated plate and cover with tinfoil. Leave to rest for five minutes.
- Cook the frozen peas by submerging them for three minutes in boiling water.
- Drain the sweet potatoes and parsnip and return to the pot. Add the butter and mash. Drain the peas and stir them carefully through the mash with a wooden spoon.
Plating Your Meal
Tips for Presenting Partridge Breasts, Mash and Sauce
- Spoon the mash on to a plate to form a bed for the partridge.
- Lay two partridge breasts on each plate, on top of the mash.
- Spoon the pear sauce alongside the mash and partridge.
- Scatter with the basil to garnish and serve.
Thank You for Reading - Hopefully You Enjoyed this Recipe Idea
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 13, 2012:
Thank you, nifwlseirff. You are absolutely correct. Partridge goes well with a great many combinations and can be made to suit a variety of tasty accompaniments.
Kymberly Fergusson from Germany on June 13, 2012:
There is heaps of room to play with this recipe (which is what I often look for) - different fruits for the sauce, different spices and herbs, and different root vegetables in the mash! Delicious!