Roasted partridge with a prosciutto crust

Roasted partridge with a prosciutto crust, sourdough and porcini bread sauce

Another fabulous recipe from Eat Game ambassador Rachel Green.
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Partridge
Servings 4 people


  • 4 Partridges
  • 8 slices Prosciutto
  • 150 ml Red wine
  • 50 ml Port
  • 200 ml Rich beef stock
  • 1 tbsp Redcurrant jelly
  • 75 g Butter
  • Olive oil
  • A few sprigs of fresh thyme
  • Salt and white pepper

For the porcini bread sauce

  • 1 Small onion
  • 6 Garlic cloves
  • 1 large Bay leaf
  • 500 ml Full fat milk
  • Ground nutmeg
  • 20 g Dried porcini mushrooms
  • 50 g Butter
  • 2 tbsp Double cream
  • 100 g Cooked sourdough crumbs Save some to serve
  • Salt and pepper

To serve

  • Cooked greens


  • Rinse the porcini and soak in 120ml of boiling water.
  • Fry the partridges in 50g of butter, a little oil and thyme leaves until golden.
  • Season well, cover the partridges with prosciutto slices and place in a preheated oven at 220°C (200°C fan) for 20-25 minutes.
  • Once cooked, remove from the oven and place the partridges on a board.  Loosely cover with some foil and allow to rest for 20 minutes. 
  • Add the wine, Port and beef stock to the partridge pan and reduce by half.
  • Stir in the remaining 25g of butter and the redcurrant jelly. Season and thicken if required.
  • Drain through a sieve, put aside, and keep warm.

Bread sauce

  • Stud the onion with the cloves and place in a saucepan with the bay leaf, milk, and a good pinch of nutmeg.
  • Heat the milk to just below boiling point.
  • Remove from the heatand leave to infuse for a minimum of 30 minutes before discarding the onion,cloves and bay leaf.
  • Drain the porcini mushrooms and chop finely, but do not discard the water.
  • In a saucepan, fry the chopped porcini in 25g of butter.
  • Allow them to cook slowly for about 8 minutes, stirring continuously.
  • Add the infused milk, and stir in the cream, sourdough crumbs and half of the porcini water.
  • Cook on a very low heat stirring until the sauce has thickened.
  • Season to taste and add a little more of the porcini water if the sauce is too thick.

To serve

  • Serve the partridges on a hot plate with your favourite cooked greens.
  • Pour over the porcini bread sauce and some of the redcurrant jelly and Port sauce.
  • Sprinkle with cooked sourdough crumbs.


Tanners Wine

Wine pairing

Mâcon-Vergisson, Domaine Guerrin & Fils 2022 – £16.50
Partridge is a fine partner for white Burgundy, from Bourgogne Blanc upwards, but ham and mushroom extras like Macon!
BASC members can obtain a special discount through Tanners, find out more here.
Keyword Partridge