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Partridge Pot Roast

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“A hearty, nourishing and delicious pot roast. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". There are six Partridge recipes in this book; since acquiring a copy, happily I report having had success in the preparation and cooking of all six. A reasonably-priced meal, the preparation and cooking time will vary according to the skill of the individual cook. Don't be discouraged by the many cooking steps; it is really not as arduous as it seems. The recipe is really quite easy, have fun with it. Have plenty of crusty bread, "the telling is in the sauce".”

Ingredients Nutrition


  1. In a large frying pan melt the butter over moderate heat.
  2. When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
  3. Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
  4. Set aside.
  5. Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
  6. With a slotted spoon, transfer the bacon mixture to the casserole.
  7. Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
  8. Remove the pan from the heat and transfer the partridges to the casserole.
  9. Add the salt, pepper and bouquet garni.
  10. Pour the beef stock and red wine over the partridges.
  11. Place the casserole over high heat and bring the liquid to the boil.
  12. Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
  13. Remove the casserole from the heat.
  14. Using tongs or two large spoons, remove the partridges from the casserole.
  15. Cut each partridge into 4 pieces, and keep warm.
  16. Strain the cooking liquid and set the vegetables aside to keep warm.
  17. Remove and discard the bouquet garni.
  18. Return the strained cooking liquid to the casserole.
  19. Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
  20. Reduce the heat to low.
  21. Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
  22. (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
  23. Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
  24. Remove the casserole from the heat and serve immediately.

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