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Sauteed Partridge Breast Fillets with Rosemary and Apples

Serves 4

4 sprigs of rosemary
8 partridge breast fillets
2-3tbsp olive oil
25g butter
2 red skinned apples e.g. Gala, cored and thickly sliced
3 small red onions, peeled and sliced into slim wedges
50ml dry white wine
mashed potatoes to serve

  • Strip the leaves from the 2 springs of rosemary and press them onto the partridge breast fillets, then season with black pepper.
  • Heat the oil in a large heavy based frying pan and fry them for 2-3 minutes each side until just cooked through.
  • Remove the fillets from the pan & keep warm.
  • Melt the butter in the pan, add the apples, red onions and remaining thyme. Fry for 5-6 minutes until softened and lightly browned.
  • Pour in the wine and stir to scrape up any juices stuck to the bottom of the pan then boil to reduce slightly.
  • Arrange the partridge breast fillets, apples and onions onto warmed plates and spoon the pan juices over the top.
  • Serve with mashed potatoes.
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