Roast Partridge with Cannellini Beans & Bacon

Name: Roast Partridge with Cannellini Beans & Bacon
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 Whole Partridges; 150g Smoked Bacon Lardons; 2 x 400g Cans Cannellini Beans, drained and rinsed; 1 Large Onion, finely sliced; 2 Garlic Cloves, finely chopped; 1 Carrot, finely diced; 2 Celery Stalks, finely diced; 1 tablespoon Olive Oil; 100ml Dry White Wine; 250ml Chicken Stock; 1 tablespoon Tomato Purée; 2 Fresh Thyme Sprigs; 1 Fresh Rosemary Sprig; 2 Bay Leaves; 20g Unsalted Butter; 1 teaspoon Dijon Mustard; 1 tablespoon Lemon Juice; 15g Fresh Parsley, roughly chopped; Sea Salt, to taste; Black Pepper, to taste

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Serves 4 590 kcal per serving Prep 20 min Cook 50 min

Ingredients

2 Whole Partridges
150g Smoked Bacon Lardons
2 x 400g Cans Cannellini Beans, drained and rinsed
1 Large Onion, finely sliced
2 Garlic Cloves, finely chopped
1 Carrot, finely diced
2 Celery Stalks, finely diced
1 tablespoon Olive Oil
100ml Dry White Wine
250ml Chicken Stock
1 tablespoon Tomato Purée
2 Fresh Thyme Sprigs
1 Fresh Rosemary Sprig
2 Bay Leaves
20g Unsalted Butter
1 teaspoon Dijon Mustard
1 tablespoon Lemon Juice
15g Fresh Parsley, roughly chopped
Sea Salt, to taste
Black Pepper, to taste

Instructions

Preheat the oven to 200°C.
Pat the partridges dry with kitchen paper and season them generously inside and out with salt and black pepper.
Heat the olive oil in a large ovenproof casserole over medium-high heat.
Add the partridges and brown them on all sides for 5–6 minutes until the skin is golden, then transfer them to a plate.
Add the bacon lardons to the casserole and cook for 3–4 minutes until lightly crisp and their fat begins to render.
Add the onion, carrot, and celery and cook for 5 minutes until softened.
Stir in the garlic and tomato purée and cook for another minute.
Pour in the white wine and simmer for 2–3 minutes, scraping the caramelised bits from the base of the casserole.
Add the chicken stock, thyme, rosemary, bay leaves, and Dijon mustard and bring to a gentle simmer.
Stir in the cannellini beans and season lightly with black pepper.
Nestle the browned partridges into the beans and dot the birds with the butter.
Transfer the uncovered casserole to the oven and roast for 20–25 minutes until the partridges are golden and cooked through.
Remove the partridges from the casserole and leave them to rest briefly while keeping the beans warm.
Stir the lemon juice and most of the parsley through the beans and adjust the seasoning if necessary.
Spoon the cannellini beans and bacon into shallow bowls, place the roast partridge on top, and finish with the remaining parsley.

Tips

Brown the partridges thoroughly before roasting to develop colour and flavour while helping the skin become crisp.
Season the beans cautiously at first because smoked bacon and chicken stock can already contribute considerable salt.
Partridge is lean, so avoid overcooking it. The meat should remain juicy while being fully cooked through.

Variations

Herby Partridge: Add fresh sage with the rosemary and thyme for a more aromatic autumnal flavour.
Tomato and Bean Version: Add 200g chopped tomatoes with the stock for a richer, more rustic sauce around the cannellini beans.

Storage

Store leftover cooked partridge and cannellini beans in an airtight container in the refrigerator for up to 2 days. Reheat gently until piping hot, taking care not to overcook and dry out the lean partridge meat.

Serving Suggestions

Serve with crusty bread to soak up the white wine, bacon, and herb-infused juices from the beans.
Pair with simply dressed bitter leaves or steamed seasonal greens for a fresh contrast to the rich bean mixture.

Frequently Asked Questions

What does partridge taste like?

Partridge has a delicate game flavour that is richer than chicken but generally milder than many other game birds. Its lean meat pairs particularly well with bacon, herbs, and creamy beans.

Can I use canned cannellini beans?

Yes. Canned cannellini beans are ideal for this recipe because they are already tender and only need enough cooking time to absorb the flavours of the bacon, wine, herbs, and roasting juices.

Can I substitute chicken for partridge?

Yes. Small chicken portions can be used, although their cooking time will differ depending on size. The flavour will be milder than partridge but works well with the same cannellini bean and bacon base.