One-pot recipes let the flavours blend into a delicious medley, and best of all - they're simple! This recipe feeds four people.
2 large knobs of butter
10 partridge breasts
Chestnut mushrooms (sliced)
3 glasses red or white wine
1 x bag of fresh cranberries
3 tbsp redcurrant jelly
Zest of an orange (optional)
1 small bag baby new potatoes
1/2 a cup of cream
Chop the partridge breast in to bite size chunks
Coat the partridge breast in a dusting of plain flour
Melt the butter in a large casserole pot and brown the partridge pieces (remove
Slice the shallots and quickly fry these in the casserole dish (add more butter or olive
oil if required)
Add the mushrooms and soften slightly
Add the partridge back to the casserole and add all the wine, cook for 2-3 minutes
Add the stock and stir until the sauce thickens slightly
Add as many potatoes as you would like to serve/ eat
Add a couple of handfuls of cranberries, the red currant jelly, orange zest and stir
Add a small handful of sage leaves and season to taste
The sauce should cover most of the partridge and potatoes – if not, add more stock.
Leave to simmer on a very low heat for at least 2 hours.
Before serving, stir in the cream, add some more fresh sage leaves for decoration and finally add more seasoning if required.
For a true one-pot meal, turn up the heat for the last 5 minutes and add some French green beans to the casserole for the last 3 minutes. Serve with some warm crusty bread.
This dish works equally well with a mix of game.
Find more inspiration in our recipes section.