Partridge breast on a walnut croute with griddled pears and stilton

Enjoy a taste of game with Shona Sutherland's stylish starter, combining pan-fried partridge with griddled pears
Partridge breast on a walnut croute with griddled pears and stilton
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 partridge breasts
  • salt, and freshly ground pepper
  • paprika
  • olive oil, for shallow-frying
  • 1 loaf of walnut bread, cut on the diagonal to make 4 large croutes
  • 4 pears, quartered lengthways
  • salad leaves, such as wild rocket, to serve

For the dressing:

  • 100 ml walnut oil
  • 60 ml pear liqueur
  • 75 g stilton cheese
  • dashes of white wine vinegar, if needed
  • salt, and freshly ground pepper


1. Season the partridge breasts with salt, freshly ground pepper and paprika.

2. Heat the olive oil in a frying pan and pan-fry the breasts for about 4 minutes each side until cooked through.

3. Meanwhile, heat a griddle pan. Toast the walnut bread until browned on both sides. Griddle the pear quarters until tender.

4. To make the dressing, whisk together the walnut oil and pear liqueur and crumble in the Stilton cheese. Add a dash of white wine vinegar, more oil or liqueur if needed, Season with salt and freshly ground pepper.

5. To serve, place a handful of salad leaves on a plate and arrange the walnut bread croute in the centre. Top each croute with a partridge breast and decorate with the pear quarters. Drizzle with the dressing and finish with a dusting of paprika.

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