Go Back
Roast Partridge - Medlar Sauce

Roast Partridge with Medlar Sauce

An easy recipe for seasonal Autumn game

Course Main Course, Main Dish
Cuisine British
Keyword game, gamebird, medlar, partridge, pot-roast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 460 kcal
Author Fiona Maclean


  • 2 Red Legged Partridge If these have not been dressed by your butcher, you will need 2 slices of streaky bacon per bird and a sprig of thyme
  • 2 tsp Butter


  • 1 stick Celery trimmed and finely diced - I used a small leek as I'd forgotten to buy celery!
  • 1 Carrot trimmed and finely diced
  • 1 Banana Shallot peeled and finely diced
  • 1 tbsp Butter
  • 250 ml Essential Cuisine Stock Made up from 2 tsp Essential Cuisine Chicken Stock Concentrate
  • 150 ml Red Wine
  • 2 tsp Medlar Jelly


  1. Pre heat the oven to 220C

  2. If the partridge hasn't been trussed and dressed by your butcher, then tie up the legs, pop a sprig of thyme in the cavity of each bird and top with streaky bacon

  3. Smear any exposed flesh with butter and season with a little salt and pepper 

  4. Put the birds in the oven to roast.  I served mine with Chanteney carrots which I roasted with the birds.

  5. Meanwhile, melt the butter for the sauce in a small, heavy-based pan

  6. Soften the vegetables for 5-10 minutes until the edges start to caramelise

  7. Add the stock and red wine and simmer the mixture so that the liquid reduces to around half - this should take around 20 minutes at which point your partridge will be roasted and can be removed from the oven to rest under a foil tent

  8. Pass the mixture through a fine sieve or use a stick blender to create a thick sauce

  9. Stir through the medlar jelly, taste and season with salt and pepper.  If the mixture is too thick add a little boiling water.

  10. Remove any string from the partridge and serve on a pool of fruit sauce with vegetables of your choice

Recipe Video

Recipe Notes

See my (speeded up) chopping!