Char Grilled Partridge with Bramley Apple & Whisky Compote


  • 3 large Bramley apples, peeled, cored and chopped roughly
  • 100mls cider vinegar
  • 100g unrefined golden castor sugar
  • 1 large glass dry white wine
  • 100mls whisky
  • 1 organic gulten-free vegetable stock cube (Kallo)
  • pinch of turmeric
  • 2 pinches ground allspice
  • 8 partridge breasts
  • 8 large slices of air dried ham
  • 2 tbsp veg oil
  • 55g butter
  • salt and freshly milled black pepper


  1. Place the apples, vinegar, sugar, wine and whiskey, stock cube, turmeric and allspice into a pan.
  2. Place on the stove and bring to the boil.
  3. Cover and turn down the heat, and then cook slowly until thick and reduced, stirring from time to time.
  4. You may need to add a little water if the compote becomes too thick and dry.
  5. Season with salt and pepper, and then add the butter.
  6. Cook until nice and pulpy, but not too smooth.
  7. Meanwhile, season the breasts well with salt and pepper.
  8. Next wrap the breasts in the air dried ham.
  9. Heat a small frying or grill pan.
  10. Oil the wrapped breasts, then pan fry for 5-6 minutes gently on each side, remove, cover and leave to rest for 8-9 minutes. They must be pink, not overcooked.
  11. Serve the warm compote in the middle of a bowl, then top with 2 breasts sliced, with a little game sauce over the top



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