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Lashings of rich creamy stroganoff sauce with delicious Partridge breasts

This is an excellent family friendly meal that combines delicious Partridge breasts with lashings of rich creamy stroganoff sauce. Really easy to make and tastes delicious when served with pasta. Packed with protein and iron which is ideal as we approach the colder months.

Partridge Stroganoff - Coombe Farm Organic

Lashings of rich creamy stroganoff sauce with delicious Partridge breasts

This is an excellent family friendly meal that combines delicious Partridge breasts with lashings of rich creamy stroganoff sauce. Really easy to make and tastes delicious when served with pasta. Packed with protein and iron which is ideal as we approach the colder months.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 20 Minutes
  • Difficulty: easy
Method & Ingredients

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. 

WHAT IS SUSTAINABLE GAME?​

It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons. 

Ingredients

  • 18 partridge breasts, cut into strips
  • 500g mafalde pasta ribbons
  • 500g chestnut mushrooms, sliced
  • 200g spinach
  • 150 ml greek yoghurt
  • 150 ml crème fraiche
  • 75ml brandy
  • 4 shallots, sliced
  • 1 tbsp olive oil
  • 1 tbsp wholegrain mustard

Method

  1. Slice the shallots, mushrooms and Partridge breasts then place to one side.
  2. Pour 1 tbsp olive oil into a large frying pan and place over a medium heat. Add the shallots and mushrooms to the pan and let them soften for 5 minutes.
  3. Bring a pan of salted water to the boil and cook pasta as per guideline. Drain the pasta then return it to the pan and cover before placing to one side.
  4. Add the sliced breasts to the pan and brown them for 5 minutes before adding the brandy. Cook off some of the alcohol before adding the mustard, yoghurt and crème fraiche. Reduce the heat to a gentle simmer and let the sauce thicken, stirring occasionally for 10 minutes.
  5. Remove the pan from heat and stir in fresh spinach. Pour in cooked pasta and combine everything together. Season with some freshly cracked black pepper.
  6. Serve hot.
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The Organic Butchery The Organic Butchery

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. 

WHAT IS SUSTAINABLE GAME?​

It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons. 

Frequently asked questions

  • Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.

  • Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.

  • Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.