Partridge Breasts with Sweet Potato and Parsnip Mash Recipe

Pan seared partridge breasts on a bed of sweet potato and parsnip mash served with simple pear sauce
Pan seared partridge breasts on a bed of sweet potato and parsnip mash served with simple pear sauce

What is a Partridge?

A partridge is a game bird, known only to some people for its association with a pear tree in the well known Christmas carol. The meat of partridge is milder in flavour than many other game birds and is perhaps more likely to appeal to the taste of those averse to the intense gaminess of the likes of pheasant. Like most types of game, it is vitally important to cook partridge appropriately if it is not to be served tough and quickly searing the breast fillets in a hot frying pan is one way of achieving this effect. The pear sauce is a concession to the Christmas carol and worked to great effect. The sauce in this recipe was served chunky but could be blended and served smooth if you prefer.

Ingredients List for Partridge Breast and Sweet Potato Mash

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Skinless partridge breast filletsSweet potatoes and parsnipConference pear
Skinless partridge breast fillets
Skinless partridge breast fillets
Sweet potatoes and parsnip
Sweet potatoes and parsnip
Conference pear
Conference pear

Cook Time

  • Prep time: 10 min
  • Cook time: 30 min
  • Ready in: 40 min
  • Yields: Two servings

Ingredients

  • 4 skinless partridge breast fillets
  • 2 medium sized sweet potatoes, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 conference pear, peeled, seeded and diced
  • 2 tbsp frozen peas
  • 1 tsp sugar
  • Juice of half a lemon
  • Little bit of butter for mash
  • Salt and black pepper
  • Vegetable oil for frying
  • 3 or 4 fresh basil leaves to garnsih, finely sliced

Cooking Instructions

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Sweet potatoes and parsnip prepared for boilingWater, lemon juice and sugar are added to pearPartridge is seared on first sidePartridge is seared on second sidePartridge is removed from pan to heated platePartridge is covered with tinfoil to restSweet potato and parsnip is mashed with butterPeas are stirred through mash
Sweet potatoes and parsnip prepared for boiling
Sweet potatoes and parsnip prepared for boiling
Water, lemon juice and sugar are added to pear
Water, lemon juice and sugar are added to pear
Partridge is seared on first side
Partridge is seared on first side
Partridge is seared on second side
Partridge is seared on second side
Partridge is removed from pan to heated plate
Partridge is removed from pan to heated plate
Partridge is covered with tinfoil to rest
Partridge is covered with tinfoil to rest
Sweet potato and parsnip is mashed with butter
Sweet potato and parsnip is mashed with butter
Peas are stirred through mash
Peas are stirred through mash

How to Cook Partridge Breasts and Accompaniments

  1. Put the sweet potato and parsnip chunks in to a pot of cold, salted water. Put the pot on to a high heat until the water boils. Reduce the heat to simmer for about twenty to twenty-five minutes until the pieces are softened.
  2. The pear should be added to a small saucepan along with the lemon juice and sugar. Add enough cold water to only just cover the pear. Bring to a simmer for about ten to fifteen minutes (this will depend upon the ripeness of your pear) until the pear is just starting to break down.
  3. Heat a little vegetable oil in a large frying pan. Season the partridge fillets on both sides with salt and pepper. Sear for two minutes on each side.
  4. Remove the partridge to a heated plate and cover with tinfoil. Leave to rest for five minutes.
  5. Cook the frozen peas by submerging them for three minutes in boiling water.
  6. Drain the sweet potatoes and parsnip and return to the pot. Add the butter and mash. Drain the peas and stir them carefully through the mash with a wooden spoon.

Plating Your Meal

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Sweet potato, parsnip and pea mash forms a bed for the partridgePartridge is laid carefully on the mashPear sauce is added to the side of the partridge and mash
Sweet potato, parsnip and pea mash forms a bed for the partridge
Sweet potato, parsnip and pea mash forms a bed for the partridge
Partridge is laid carefully on the mash
Partridge is laid carefully on the mash
Pear sauce is added to the side of the partridge and mash
Pear sauce is added to the side of the partridge and mash

Tips for Presenting Partridge Breasts, Mash and Sauce

  1. Spoon the mash on to a plate to form a bed for the partridge.
  2. Lay two partridge breasts on each plate, on top of the mash.
  3. Spoon the pear sauce alongside the mash and partridge.
  4. Scatter with the basil to garnish and serve.

Partridge breasts with sweet potato, parsnip and pea mash and pear sauce is ready for service
Partridge breasts with sweet potato, parsnip and pea mash and pear sauce is ready for service

Thank You for Reading - Hopefully You Enjoyed this Recipe Idea

5 stars from 2 ratings of this simple partridge recipe

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2 comments

Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, nifwlseirff. You are absolutely correct. Partridge goes well with a great many combinations and can be made to suit a variety of tasty accompaniments.


nifwlseirff profile image

nifwlseirff 4 years ago from Leipzig, Germany

There is heaps of room to play with this recipe (which is what I often look for) - different fruits for the sauce, different spices and herbs, and different root vegetables in the mash! Delicious!

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