Partridge with game stock and bubble and squeak

Make the most of seasonal game with Mike Robinson's richly flavourful roast partridges, served with a stock-based sauce
By Mike Robinson
Partridge with game stock and bubble and squeak
  • Rating:
  • Serves: 2
  • Cook Time: 4 hours 30 minutes
  • Prep Time: 25 minutes plus 10 mins resting
  • Effort: medium


For the game stock

  • 2 pigeons, chopped in half
  • 2 onions, chopped in half, skin on
  • 6 shallots, chopped in half, skin on
  • 6 cloves garlic
  • 4 carrots, roughly chopped
  • 4 leeks, roughly chopped
  • 2.5 litres boiling water
  • 1 tsp peppercorns
  • 1 bouquet garni, containing thyme and rosemary sprigs

For the partridges

  • 50 g duck fat
  • 2 partridges
  • 50 ml port
  • 1 knob of butter


1. First make the game stock. Preheat the oven to 230º/gas 8. Place the pigeon carcasses in a baking dish with 1 cm of water. Add the onion and shallot halves, garlic cloves, 2 carrots and 2 leeks to the dish. Bake for an hour. 2. Remove from the oven and scrap the gooey blackened contents into a stockpot the boiling water. Add the remaining carrots and leeks, peppercorns and the thyme and rosemary. Cook for 3 hours on a low heat, strain and reduce by half. Your stock is now ready to be used for sauces. 3. To cook the partridges preheat the oven to 220ºC/gas 7. Heat the duck fat in a frying pan. Add the partridge breasts to the pan and sear briefly. 4. Transfer the duck breasts to a baking dish breast side-down. Roast for 7 minutes, remove and allow to rest for 10 minutes. 5. Heat 500ml of your pre-made stock and allow to reduce by half. Add the port and allow to reduce even further; the sauce needs to be thick and syrupy. 6. Whisk in the butter to give the sauce a nice glossy finish. A spoonful of flour can be added at this point if the sauce still needs to thicken. 7. Carve off the breasts and thighs from the Partridges. Serve on a bed of bubble and squeak and drizzle over the rich gamey sauce.

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