Pot-roasted partridge with cider and apples recipe

Name: Pot-roasted partridge with cider and apples recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 4 partridges; 25 g (0.9oz) butter; 100 g (3.5oz) smoked bacon lardons; 1 tbsp plain flour; 1 onion, finely chopped; 3 sprigs of thyme, leaves only; 1.5 tbsp grainy mustard; 150 ml (5.3fl oz) chicken stock; 300 ml (10.6fl oz) dry cider; 2 eating apples, cored and cut into thick slices; 1 pinch salt & pepper

Servings: persons

1 tbsp olive oil
4 partridges
25 g (0.9oz) butter
100 g (3.5oz) smoked bacon lardons
1 tbsp plain flour
1 onion, finely chopped
3 sprigs of thyme, leaves only
1.5 tbsp grainy mustard
150 ml (5.3fl oz) chicken stock
300 ml (10.6fl oz) dry cider
2 eating apples, cored and cut into thick slices
1 pinch salt & pepper

1
Preheat the oven to 160C/Gas mark 3.
2
Heat the oil in a flameproof casserole then brown the lardons, remove and set aside.
3
Add the partridges to the casserole and brown them all over, then remove and set aside.
4
Melt the butter in the casserole then add the onions and thyme.
5
Cook over a medium heat until lightly browned.
6
Add the flour, stir well then add the cooked lardons, the stock, cider and mustard.
7
Season well.
8
Return the partridges to the casserole, cover with a well-fitting lid, transfer to the oven and cook for 20-25 minutes or until the partridges are completely cooked through.
9
(Check that the juices run clear when the thigh is pierced with a skewer.)
10
Lift the partridges out of the casserole and leave to rest in a warm place.
11
On the hob, boil the cooking liquid for 3 minutes to thicken, then add the apple slices and simmer for a couple of minutes until they have softened slightly.
12
Place a partridge on each plate, place apple slices around the birds and spoon over some of the cooking juices.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp olive oil, 4 partridges, 25 g (0.9oz) butter, 100 g (3.5oz) smoked bacon lardons, and more.

Yes, Pot-roasted partridge with cider and apples recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!