Tender roast partridge with a velvety bacon and mushroom sauce that clings to every slice. A mingling of earthy chestnut mushrooms, smoky bacon, and robust red wine notes. Paired with wilted kale, this game dish delivers intense, comforting flavours that satisfy with each bite.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 1
Dietary: Egg-free, nut-free
By Matt Tebbutt
From Saturday Kitchen Recipes
Roast partridge with bacon and mushroom sauce earns a Nutri-Score C, balancing rich proteins from game bird and bacon with nutrient-dense kale and mushrooms.
Per serving: approximately 750 kcal, 55g fat (20g saturates), 15g carbs (4g sugars), 5g fibre, 40g protein.
Ingredients
For the partridge
- 1 (250g/9oz) partridge
- 2 sprigs thyme
- 1 bay leaf
- 1 garlic clove, smashed
- 50g/1¾oz duck fat
- Salt and freshly ground black pepper
For the bacon and mushroom sauce
- 2 tbsp duck fat
- 100g/3½oz smoked streaky bacon, chopped
- 4 small round shallots, peeled
- 6 chestnut mushrooms
- 1 tsp chopped fresh thyme
- 6 confit garlic cloves
- 150ml/5fl oz red wine
- 100ml/3½fl oz beef stock (or beef glace)
- Salt and freshly ground black pepper
For the kale
- 25g/1oz unsalted butter
- handful kale
Customise
- Swap partridge for pheasant or quail when game season changes.
- Use pancetta instead of bacon for subtler smoke in the mushroom sauce.
- Replace chestnut mushrooms with wild mushrooms for deeper earthiness.
- Sub beef stock with chicken stock if you prefer lighter game pairing.
Method
Prep and roast partridge (25 minutes total, start here)
- Preheat your oven to 200°C/180°C Fan/Gas 6 – get this going first so it heats properly while you season the bird.
- Season the partridge inside and out with salt and pepper, then stuff the cavity generously with thyme sprigs, bay leaf, and smashed garlic – this infuses amazing aroma as it roasts.
- Heat 50g duck fat in a frying pan over medium-high heat until shimmering, then brown the partridge on all sides for 3-4 minutes – don’t skip this, it locks in juices and builds flavour.
- Transfer to a roasting tin and roast for 15-20 minutes until cooked through but still pink and soft to the touch – game birds stay juicier this way. Rest for 10 minutes after; this redistributes juices beautifully.
Make bacon and mushroom sauce (15 minutes, overlap with resting)
- Heat 2 tbsp duck fat in the same frying pan over medium heat, add chopped bacon, and cook until golden and crisp – reserve a little fat in the pan for the next step.
- Fry shallots and chestnut mushrooms in the bacon fat until beautifully golden, about 7-8 minutes – this caramelisation makes your sauce irresistible.
- Add thyme and confit garlic, stir for a minute to release aromas, then return the bacon to the pan.
- Pour in red wine and reduce by three-quarters – watch the magic as it thickens and intensifies. Add beef stock, bring to a boil, then season with salt and pepper to taste.
Cook the kale (2 minutes, do last)
- Melt butter in a fresh frying pan and toss in the kale – fry just until wilted and bright green, about 1-2 minutes; keep it simple so it shines alongside the rich partridge.
Serve it up
- Spoon sauce onto a warm plate, add wilted kale beside it, and carve the rested partridge atop – the pink juices mingle perfectly with that luscious bacon mushroom sauce.