Partridge stew with pancetta bacon, chick peas and baby chorizo

Partridge stew with pancetta bacon, chick peas and baby chorizo

We’ve teamed up with Talking Game magazine to bring you this fantastic recipe from veteran game chef Jose L. Souto.

A warm and filling stew using tomato and chorizo paired with partridge. This is my take on a dish I saw in Spain and is great for a shoot lunch as it’s so easy to make.

For our shooting party, we matched it with two wines: a Vega Naum Abariño and a Monte Real Reserva de Familia. Abariño is one of my favourite wines from Galicia. It has a fantastic fresh balance of fruit and acidity and the Monte Real Reserva de Familia is the family reserve with oak, vanilla and spice all present in this king of reds.

Serves 4

  • 2 partridges
  • 100g onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g pancetta bacon, cut in to large lardons
  • 1 good sprig thyme
  • 4 baby chorizo cut into 2cm slices
  • 20g tomato purée
  • 100ml white wine
  • 1 litre white chicken or game bird stock
  • 1 litre passata
  • 1 tin chick peas
  • 250g tomatoes, deseeded and diced large
  • 1 tsp chopped oregano

It’s best, but not essential, to prepare the sauce in advance and refrigerate overnight. Sweat the onion and garlic in a little olive oil on a low heat for 3 minutes, but don’t colour. Then add the pancetta and thyme, cook for another 3 minutes, the add the chorizo and continue to cook until the onion is soft. Add the tomato purée, cook for 1 minute, then pour in the wine and reduce by half. Add the stock, reduce by half again, and add the passata. Season and allow to cook for 20 minutes.

Remove the wishbones from the partridges then take off the legs and the breasts. Season and fry the legs in olive oil to colour but not cook. If you have chilled the sauce, re-heat it then add the legs, cover, and cook at a simmer for 40 minutes.

Fry the seasoned partridge breast in olive oil for 2 minutes on each side and add to the sauce with the chopped tomatoes, chick peas and oregano. Cook for a further 10 minutes until the breasts are tender, then serve.

Thank you very much to Jose (@wild_food_boy) and to Talking Game (@talkinggamejournal) for this tantalising recipe. For a huge range of excellent game recipes and fascinating insights & interviews with an array of chefs & game experts, pick a copy of Talking Game today.

Partridge Stew with Pancetta, Chorizo & Chick Peas | Game Recipes | ArdMoor