Home
Serves 4
Prep time 10 mins
Cook time 15 mins
Ingredients
4 x Partridge Breast
1 tbsp x Olive Oil
65g x Pancetta
300g x Mushrooms, Sliced
1 x Large Onion
75g x Petits-Pois
1 tbsp x Apple Cider Vinegar
1 tsp x Flour
250ml x Stock
1 tbsp x Parsley
Method
1. Add the
olive oil to the pan and add in your diced onion, sweat the onion until it is a nice golden colour.
2. Once the
onion is sweated nicely you can add in the pancetta and mushrooms. Then when they are nearly cooked you can add in the chopped partridge breast, dust the breast with flour and brown all sides.
3. The partridge
will cook very quickly, so once browned add the stock and vinegar as quickly as possible. Bubble them for 1 – 2 minutes.
4. Finally add
in the petis-pois and bubble until cooked, probably no more than 3 minutes. Add in as much parsley as you want then bubble for another minute.
5. Serve
it with mashed potato, broccoli, and some grainy mustard on the
Prep time 10 mins
Cook time 15 mins
Ingredients
4 x Partridge Breast
1 tbsp x Olive Oil
65g x Pancetta
300g x Mushrooms, Sliced
1 x Large Onion
75g x Petits-Pois
1 tbsp x Apple Cider Vinegar
1 tsp x Flour
250ml x Stock
1 tbsp x Parsley
Method
1. Add the
olive oil to the pan and add in your diced onion, sweat the onion until it is a nice golden colour.
2. Once the
onion is sweated nicely you can add in the pancetta and mushrooms. Then when they are nearly cooked you can add in the chopped partridge breast, dust the breast with flour and brown all sides.
3. The partridge
will cook very quickly, so once browned add the stock and vinegar as quickly as possible. Bubble them for 1 – 2 minutes.
4. Finally add
in the petis-pois and bubble until cooked, probably no more than 3 minutes. Add in as much parsley as you want then bubble for another minute.
5. Serve
it with mashed potato, broccoli, and some grainy mustard on the
