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Partridge with Ampleforth Abbey cider and cabbage

By: Gilly Robinson, of Malton Cookery School

Published: 1 Dec 17
Updated: 18 Mar 24

Partridge with Ampleforth Abbey cider and cabbage

Creamy cider sauce is a delight and works very well with the partridge. While this recipe is for two, it’s easily doubled for a larger crowd. It uses oven-ready partridges.

Wonderfully easy, this recipe from chef Gilly Robinson, of Malton Cookery School, is perfect for anyone interested in learning how to cook game.

Easy
November 2017

Test kitchen approved

Serves 2
Hands-on time 30 min, oven time 15-20 min

Creamy cider sauce is a delight and works very well with the partridge. While this recipe is for two, it’s easily doubled for a larger crowd. It uses oven-ready partridges.

Wonderfully easy, this recipe from chef Gilly Robinson, of Malton Cookery School, is perfect for anyone interested in learning how to cook game.

Gluten-free recipes

Nutrition: per serving

Calories: 715kcals
Fat: 36.9g (12.5g saturated)
Protein: 66.8g
Carbohydrates: 15.2g (12.3g sugars)
Fibre: 7.5g
Salt: 2g

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Ingredients

1 tbsp rapeseed oil
4 streaky bacon rashers, roughly chopped
2 oven-ready partridges
1 onion, finely chopped
1 leek, thinly sliced
2 garlic cloves, crushed
2 tbsp finely chopped fresh thyme leaves
300ml medium-dry cider
2 tbsp double cream
¼ savoy cabbage, finely shredded

You’ll also need…

Large heavy-based frying pan or sauté pan suitable for oven cooking
Digital probe thermometer (we used a Thermapen)

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Method

Heat the oven to 180°C/160°C fan/gas 4. Heat the rapeseed oil in an ovenproof sauté pan or shallow casserole over a medium heat and fry the bacon and partridges for 4-5 minutes, turning the birds occasionally, until brown on all sides.
Transfer the bacon and partridges to a plate. Add the onion, leek and garlic to the pan and cook, stirring, over a medium heat for 3-4 minutes until starting to soften.
Return the partridges and bacon to the pan with the onion mixture. Add the thyme and cider, then transfer the pan to the oven and cook, uncovered, for 15 minutes for rare and 20 minutes for medium-well (a digital probe thermometer will read 52°C for rare, 56°C for medium).

Take out of the oven and transfer the partridges to warmed plates. Stir the cream and shredded cabbage into the mixture in the pan, then put over a medium heat to warm through – don’t let it boil. Season to taste, then serve with the partridges.

Recipe from November 2017 Issue

Nutrition

Nutrition: per serving

Calories: 715kcals
Fat: 36.9g (12.5g saturated)
Protein: 66.8g
Carbohydrates: 15.2g (12.3g sugars)
Fibre: 7.5g
Salt: 2g

delicious. tips

If you can’t find partridge, use 2 poussins instead. Roast for 15 minutes first, then add them to the pan (step 3) and roast for another 20-25 minutes with the onion, bacon and cider.
Gilly uses cider made by monks at nearby Ampleforth Abbey for this recipe but you can substitute another quality medium-dry cider.