Saut̩ed Partridge With Cider Tarragon And Bramley Apple

A simple but tasty way to enjoy Partridge.


  • 1 medium Bramley apple, peeled, cored and cut into 1/2cm pieces
  • The meat from 2 partridges, chopped into 2cm pieces
  • 50g unsalted butter
  • 175mls dry cider
  • ½ of a chicken stock cube (or gluten free stock cube)
  • 2 tbsp fresh tarragon, roughly chopped
  • pinch of sugar
  • salt
  • pepper
  • 25g unsalted butter


  1. Melt the 50g unsalted butter in a non stick frying pan, until slightly golden and bubbling.
  2. Add the apple and gently saut̩ 2-3 minutes to colour slightly.
  3. Add the partridge and again, just colour slightly, but do not overcook.
  4. Remove the apple and partridge and keep warm.
  5. Add the cider and stock cube to the pan and bring to the boil, reduce by half.
  6. Add the tarragon, sugar, salt and pepper.
  7. Finally add the 25g butter and swirl through.
  8. Do not overcook the partridge the meat should be rose pink when cut open.



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