Feeds 2


  • 2 Wild and Game oven ready partridges
    2 tsp minced garlic 
  • 1 medium onion, finely sliced
    150 ml chicken stock
  • 50g raisins 
  • 100 ml dry sherry 
    25g toasted pine nuts (buy ready toasted or toast by heating for a minute or two in a dry pan)
    A knob of butter 
  • A glug of olive oil
    A handful of fresh thyme
    ½ to 1 tsp sea salt depending on taste

To serve

  • Couscous


  1. Pre-heat your oven to 200C/Gas mark 6
  2. Heat the olive oil and butter in an oven proof lidded pan and brown the birds, then set aside.
  3. Add the onion to the pan and a little extra olive oil if needed. Cook until soft.
  4. Add the garlic and cook for a minute.
  5. Add the sherry and raisins and bubble for a minute or two.
  6. Add the stock and thyme and return the birds to the pan.
  7. Put the lid on and cook for 20 minutes. Check the birds are done by piercing inside the legs to see if the juices run clear.
  8. Season to taste.
  9. Sprinkle in the pine nuts and serve with couscous.

Written by Wild and Game