Roast Partridge with Baby Gem Lettuce and Light Madeira Sauce

Bryn Williams's delicately flavoured partridge is perfectly complemented with a rich wine sauce and makes a fabulous winter meal
By Carol Wilson
Roast Partridge with Baby Gem Lettuce and Light Madeira Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 1 red-leg partridge
  • 2 sprigs thyme
  • 4 tbsp olive oil
  • 1 shallot, finely diced
  • 100 ml madeira
  • 200 ml veal stock
  • 55 g butter
  • 1 baby gem lettuce, shredded
  • 100 g small girolles
  • 1 bunches chives, snipped


1. Preheat the oven to 220C/gas 7

2. Prepare the partridge and remove the wishbones. Stuff 1 sprig thyme into the cavity of the partridge and tie up for cooking. Season the bird with salt and pepper.

3. Heat an ovenproof frying pan and when hot, quickly brown the partridge on all sides. Place in the oven for 8-10 minutes. Remove from the pan and leave to rest.

4. Using the same pan, heat half the olive oil and gently cook the shallot and sprig of thyme until soft. When cooked, deglaze the pan with Madeira and cook steadily until reduced by half. Add the veal stock and reduce to a good sauce consistency.

5. Heat half the butter in a frying pan and add the lettuce. Season with salt and pepper and cook quickly for 1-2 minutes. Set aside.

6. Heat the remaining oil and butter in the pan and cook the mushrooms until tender. Season with salt and pepper and sprinkle with the chives.

7. To serve: Take the partridge off the bone. Arrange the gem lettuce on a place and place the partridge on top. Place the mushrooms around the dish and finish with the Madeira sauce.

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