Pan Fried Partridge Breasts with Port, Juniper Berries and Pears

Serves 4

Preparation:  15 mins

Cooking Time: 30 mins

I was going to make a particular recipe only to find that we were unable to get some of the ingredients and so I had to re-think with alternative ingredients - but with a terrific result!

We served this with baby brussels sprouts (steamed for about six minutes) together with

Leek and Garlic stuffed Baked Potatoes and a spoonful of redcurrant jelly on the side

- an absolutely perfect combination!

  We are always on the look out for tempting new game recipes and this dish can be cooked

with pheasant or guinea fowl if partridge is not available.  You could even use chicken or turkey!

Ingredients

A splash of olive oil

55g (2oz) butter

2 x 150g packs of partridge breasts (this will give you eight tiny breasts)

4 x banana shallots, sliced

2 sticks of celery, sliced down the middle and chopped into small pieces

6 good sized carrots, peeled and chopped

2 tsps crushed juniper berries

2 large Conference pears, peeled and diced

24 walnut halves

200ml chicken stock

4 tablespoons of Port or you could use either Medium/Sweet Sherry

Sea Salt and Freshly ground black pepper

A few sprigs of flat-leafed parsley, chopped to garnish

Red Currant Jelly to serve

AND THIS IS WHAT YOU DO….

1.    Pre-heat a large casserole dish on the hob, add the splash of oil and the butter and brown the partridges (or pheasant breasts) on all sides.
 

2.    Remove to a plate and set aside.
 

3.    Add the shallots and cook until just golden brown, then add the celery, carrots, juniper berries, pears, and walnuts.
 

4.    Stir to coat in the butter, then add the stock, together with the port (or sherry).
 

5.    Bring to the boil then return the breasts to the casserole dish.
 

6.    Cover and reduce the heat, then simmer for around 20 minutes or until the meat is cooked through.
 

7.    Adjust the seasoning, according to taste and if necessary, thicken with a little cornflour, if needed.
      (or you can simply use thickening granules.)

10. Garnish by sprinkling over freshly chopped flat leaf parsley,  before serving.

11.  We served this with Red Currant jelly - which was just perfect!

12.  You can prepare this dish in advance and keep in the fridge for 2-3 days and it will also freeze well for up to three
     months.    The baked potato dish, recommended as above, can also be prepared in advance and will also freeze well.