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26 September 2024 by

Autumn has most definitely started, and partridge are now in season.  This recipe uses locally sourced ingredients but with an Asian-style twist with sesame oil, soy and ginger that works with the forest mushrooms for a delicious Autumn umami hit.  You could also add miso cabbage for the full meal!

1 partridge serves 1 hungry person, or can serve 2 for a light lunch.  Our butchers can halve the partridge for you.  Please ask…

Serves 2.

Ingredients:

  • 2 partridges, cleaned and halved
  • 200g (7 oz) mixed forest mushrooms (or any Asian mushrooms like oyster, enoki)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tbsp rice wine
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1 spring onion, sliced
  • 1-2 dried chilies (optional, for heat)
  • 1 cup chicken stock
  • Salt and pepper, to taste
  • Fresh coriander to garnish

 

Marinate the Partridge:

  1. In a bowl, combine the soy sauce, oyster sauce, sesame oil, rice wine, garlic, ginger, and sugar.
  2. Season the partridge halves with salt and pepper. Add them to the marinade, ensuring the meat is well-coated. Let it marinate for at least 30 minutes (or overnight for more flavor).

Cook the Partridge:

  1. Heat 1 tablespoon of vegetable oil in a deep skillet or wok over medium-high heat.
  2. Remove the partridge from the marinade (reserve the marinade) and sear the pieces in the pan for about 3-4 minutes on each side until golden brown. Set the partridge aside.

Stir-Fry the Mushrooms:

  1. In the same pan, add the remaining 1 tablespoon of oil and stir-fry the mushrooms, along with dried chilies (if using), for about 2-3 minutes until softened and slightly browned.
  2. Add the reserved marinade and cook for an additional 2 minutes to let the flavors develop.

Simmer Everything Together:

  1. Return the seared partridge to the pan. Pour in 1 cup of chicken broth and bring it to a gentle simmer.
  2. Lower the heat, cover, and cook for 20-25 minutes, until the partridge is cooked through and tender.

Garnish and Serve:

  1. Once the partridge is done, remove the lid and allow the sauce to reduce slightly if it’s too thin.
  2. Garnish with fresh coriander or spring onions. Serve with steamed rice or noodles

A more simple, traditional recipe is to roast them (Pre heat the oven to 200ºC/400ºF/Gas Mark 6.) on top of good bread, with a slice of streaky bacon to cover.  The juices soak into the bread and you can serve with little roast potatoes and veggies.