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Pot Roast Partridge

Pot-Roast Partridge with Sage and White Wine

An easy recipe for pot-roast partridge cooked in white wine with sage

Course Main Course
Cuisine British
Keyword partridge, pot-roast, white wine
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 5 minutes
Servings 2
Calories 550 kcal
Author Fiona Maclean

Ingredients

  • 12 Sage leaves
  • 50 g Unsalted butter
  • 2 Partridge
  • 150 ml Dry white wine
  • 2 Banana shallots
  • 5-6 Juniper berries lightly crushed
  • 100 ml Chicken stock

Instructions

  1. Take the partridge and the butter out of the fridge about half an hour before starting to cook

  2. Peel and quarter the shallots

  3. Set the oven to 175C

  4. Pat the partridge dry and using the back of a teaspoon (or your fingers), coat the breasts with a generous amount of butter

    Buttering the Partridge

  5. Season well with salt and pepper

  6. Press the sage leaves onto the butter to form a coating

    Partridge with butter and sage recipe

  7. Pour the wine and chicken stock into a heavy-based casserole

  8. Put the partridge in the pot and surround with shallots and juniper berries

    Partridge in Pot

  9. Cover the pot and put in the oven

  10. Cook for 20 minutes, then remove the lid to cook for the final 15 minutes

  11. Remove the partridge and the sage leaves from the pan and keep warm while you reduce down the liquid a little. Strain and serve with the partridge, garnished with the crispy sage leaves

  12. Serve with a green vegetable and roast potatoes

    Roast Partridge in White Wine
Nutrition Facts
Pot-Roast Partridge with Sage and White Wine
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.