There’s an obvious Christmas theme to this combination of flavours but they complement each other perfectly.
Partridge is a beautifully sweet meat for game, working well with salty bacon, earthy chestnut and a light, fresh tang of pear. The cider helps the fruity note and the cream brings everything together to make the sauce.
A wide pasta such as pappardelle brings a new texture and allows the sauce to shine.
Partridge, Pear and Chestnut Pappardelle
- December 7, 2018
- 2 Servings
- 30 min
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- 2 partridges, boned and then minced or finely diced
- Pasta of your choice, but I recommend pappardelle or even fresh lasagne sheets cut into fat slices
- 2 slices of streaky bacon, finely chopped
- 1 medium onion, finely diced
- 75g roasted chestnuts, chopped to about 5mm cubes
- 1 firm pear, chopped to same size as the chestnuts. Keep in the cider to stop them browning.
- 2 sages leaves, finely sliced
- 125ml cider
- 150ml double cream
- Step 1
- Melt a knob of butter and a little oil in a pan and cook the bacon till the fat renders down. Add the onion and cook till soft.
- Step 2
- Add the partridge and cook till it changes colour, then add the cider and let it reduce. Finally add the chestnuts, pear, sage and cream, bring together and reduce to thicken the sauce and season with salt and pepper.
- Step 3
- In the meantime cook the pasta.
- Step 4
- When your pasta is done and the sauce ready, serve it up.