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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Partridgearrow Sautéed partridge breast fillets with rosemary and apples
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Sautéed partridge breast fillets with rosemary and apples
Created by admin, Tuesday, 15 July 2008
Ingredients
At a glance
Partridge
Makes
Serves 4
4 small sprigs of rosemary
8 partridge breast fillets
2-3 tbsp of olive oil
25g butter
2 red skinned apples eg. Gala, cored and thickly sliced
3 small red onions, peeled and sliced into slim wedges
50ml dry white wine
Mashed potatoes to serve
Methods/steps
1. Strip the leaves from 2 sprigs of rosemary and press them onto the partridge breast fillets. Season with freshly ground black pepper. Heat the oil in a large heavy based frying pan and fry them for 2-3 minutes each side until just cooked through.

2. Remove from the pan, keep warm. Melt the butter in the pan, add the apples, shallots and remaining thyme. Fry for 5-6 minutes until softened and lightly browned.

3. Pour in the wine and stir to scrape up any juice stuck to the bottom of the pan, boil to reduce slightly. Arrange the partridge breast fillets, apples and onions on warmed plates with the pan juices spooned over the top. Serve with mashed potatoes.
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