Partridge with Cider, Brandy and Apples

A warming, autumnal dish from Diana Temperley that combines the richness of game with the tang of British-grown apples
Partridge with Cider, Brandy and Apples
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 50 g butter
  • 4 small partridges
  • 4-5 Bramley or Cox apples, peeled, cored and chopped
  • 75 ml brandy
  • 425 ml cider
  • 125-175 ml cream
  • 50 g raisins, soaked in 4 tbsp brandy


1. Heat the butter in a pan and brown the partridge and apples. Remove the apples and set aside.

2. Add 1 tablespoon brandy to the pan and ignite, using a long match until it catches alight. Once the flame disappears, return the apples to the pan, pour in the cider and bring to the boil. Simmer for 15 minutes until the meat is tender. Remove the partridge and apples from the pan and keep warm.

3. Bring the contents of the pan to the boil and cook steadily until reduced by two-thirds. Add the cream, remaining brandy and soaked raisins to the cider sauce.

4. Return the partridge and apples to the pan, heat through and serve straight away.

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