Kuehne June 2019

Partridge & Mushrooms

Serves: 2
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Partridges have a fantastic flavour and in the case of young birds are best served  roasted.



  • 375g mushrooms sliced
  • 50g butter
  • 2 partridges (Young birds)
  • Salt
  • Pepper
  • Salad cress to garnish
  • For the sauce:
  • 45 g butter
  • plain 40g flour, sieved
  • 475 ml stock
  • 120 ml sherry
  • Salt
  • Pepper


  1. Melt the butter in your frying pan and then simmer the mushrooms. Season them with a pinch of salt and pepper, then stuff the partridges with them.
  2. Place the partridges in a casserole tin and cook in a hot oven 200°C until the partridges are nicely browned.
  3. Make the sauce whilst you are waiting for the partridges to cook. Put the butter in a saucepan, melt and add the flour. Cook for 2 minutes stirring reguarly, then gradually add in the stock.
  4. When the sauce is thick enough, stir in the sherry and season with salt and pepper.
  5. Pour the sauce when it is ready, over the partridges in the caserole dish and then put it back in the oven to cook for a further 40/45 minutes.
  6. Serve with fresh vegetables and roast potatoes.
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