Kraft Heinz Jan2020

Partridge on Grilled Bread with Mushrooms & Brandy

Game to Eat
Serves: 1
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  • Partridge 1, legs and breasts removed
  • Sunflower oil a dash
  • Small chestnut mushrooms 6 finely sliced
  • Bay leaf 1
  • Black pepper to season
  • Garlic clove 1 very finely sliced
  • Butter 35g
  • Small piece of white bread 1
  • Brandy 50ml
  • Chicken stock 50ml
  • Lemon juice 1/3 of medium lemon
  • Butter 15g fridge-cold
  • Curly parsley to garnish, finely chopped
  • Salt to season


  1. - Preheat grill to high
  2. - Fry mushrooms in sunflower oil with the bay leaf and black pepper. Once browned, add garlic and cook for a minute before removing from pan
  3. - Season the partridge with salt. Melt butter with extra sunflower oil if needed, and fry bird skin-side down for 5 minutes until brown. Turn over and cook for another 6 minutes
  4. - Add breasts, cooking for 3 minutes on each side
  5. - Butter bread on both sides and grill, turning once until well coloured
  6. - Pour in brandy and flame partridge. Do not allow it to evaporate completely. Lift the bird and rest on the toast
  7. - Drop the mushrooms back into the pan, add the stock and lemon juice and simmer until 3 tbsp of jus is left. Drop in the cold butter bit by bit stirring all the time until the sauce emulsifies
  8. To Serve

    - Pour the sauce over the partridge and season
    - Scatter parsley and serve with a glass of red
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