1. Heat the oil in a large, ovenproof frying pan over a medium heat. Fry the partridges on all sides for 3-4 minutes, until browned all over
    2. Transfer the pan to the oven and roast for 12-15 minutes. Baste with the fat a couple of times during cooking. They are cooked when the juices run clear when the partridges are pierced in the thickest part of each thigh using a skewer
    3. For the blackberry sauce, heat 2 tablespoons of the butter in a saucepan over a medium heat. When the butter is foaming, add the shallot, garlic and thyme and fry for 2 minutes until softened
    4. Add the remaining blackberry sauce ingredients, apart from the blackberries, and cook, stirring well, for 5-8 minutes until the sauce has thickened
    5. Just before serving, strain the blackberry sauce through a fine sieve into a clean saucepan. Stir in the remaining butter and the blackberries. Pour over the partridge once ready
    6. We suggest serving this dish with fondant potatoes, a red cabbage puree and wilted kale






  • 2 tbsp Olive Oil
  • 150g Macphie Red Wine Sauce
  • 2 Whole Partridges
  • 50g Unsalted Butter
  • 1 Shallot (thinly sliced)
  • 1 Garlic Clove
  • 5 Sprigs Fresh Thyme (leaves only)
  • 2 Dried Juniper Berries (crushed)
  • 1 Bay Leaf
  • 25g Caster Sugar
  • 100ml Ruby Port
  • 150ml Chicken Stock
  • 150g Fresh Blackberries