One-pot recipes let the flavours blend into a delicious medley, and best of all – they’re simple! This recipe feeds four people.
Ingredients
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2 large knobs of butter
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10 partridge breasts
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4 shallots
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Chestnut mushrooms (sliced)
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3 glasses red or white wine
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Stock
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1 x bag of fresh cranberries
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3 tbsp redcurrant jelly
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Zest of an orange (optional)
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1 small bag baby new potatoes
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Sage leaves
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1/2 a cup of cream
Directions
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Chop the partridge breast in to bite size chunks
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Coat the partridge breast in a dusting of plain flour
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Melt the butter in a large casserole pot and brown the partridge pieces (remove
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these)
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Slice the shallots and quickly fry these in the casserole dish (add more butter or olive
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oil if required)
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Add the mushrooms and soften slightly
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Add the partridge back to the casserole and add all the wine, cook for 2-3 minutes
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Add the stock and stir until the sauce thickens slightly
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Add as many potatoes as you would like to serve/ eat
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Add a couple of handfuls of cranberries, the red currant jelly, orange zest and stir
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Add a small handful of sage leaves and season to taste
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The sauce should cover most of the partridge and potatoes – if not, add more stock.
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Leave to simmer on a very low heat for at least 2 hours.
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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.