Partridge & Mushroom Casserole

Partridge & Mushroom Casserole

Serving 4

4 x Partridge Breast
1 tbsp Seabanks Rapeseed Oil
65g Turnbull’s Pancetta
300g Mushrooms, Sliced
1 Large Onion
75g Petits-Pois
1 tbsp Apple Cider Vinegar
1 tsp Flour 
250m Chicken Stock
1 tbsp Parsley

1. Start by

Adding the oil to the pan and add in your diced onion, sweat the onion until it is a nice golden colour.

2. Once the

Onion is sweated nicely you can add in the pancetta and mushrooms. Then when they are nearly cooked you can add in the chopped partridge breast, dust the breast with flour and brown all sides.

3. The partridge

Will cook very quickly, so once browned add the stock and vinegar as quickly as possible. Bubble them for 1 – 2 minutes.

4. Finally add

In the petis-pois and bubble until cooked, probably no more than 3 minutes. Add in as much parsley as you want then bubble for another minute.

5. Serve

It with mashed potato, broccoli, and some grainy mustard on the side.