Sauteed Partridge with Cider, Tarragon & Bramley Apple
Serves: 2
Ingredients
- 75g unsalted butter
- 1 medium Bramley apple, peeled,
- cored and cut into ½ cm pieces
- breast meat from 2 partridges,
- chopped into 2cm pieces
- 175ml dry cider
- pinch of a crumbled chicken stock cube
- 2 tbsp fresh tarragon, roughly chopped
- pinch of sugar
- salt and pepper
Method
- Melt 50g of unsalted butter in a non stick frying pan, until foaming. Add the apple and gently sauté for 2-3 minutes.
- Stir in the partridge and cook gently to colour slightly. Be careful not to overcook – the meat should be rose pink inside.
- Remove the apple and partridge and keep warm.
- Add the cider and stock cube to the pan. Bring to the boil, then simmer to reduce by half.
- Add the tarragon, sugar, and salt and pepper to taste. Then add the remaining 25g of butter and swirl through.
- Tip the partridge and apple back in the pan and stir to coat in the sauce. serve.
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