Pancetta wrapped Partridge, Sage and Onion Stuffing Recipe

A Great British alternative to a Christmas turkey roast dinner.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Grey partridge(s) : 6 whole
  • Pancetta slice(s) : 18 whole
  • Frying oil : 15 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Unsalted butter : 30 g
  • For the filling
  • Onion(s) : 1 whole
  • Lemon(s) : 1 whole
  • Sage sprig(s) : 3 whole
  • Apple(s) : 1 whole
  • Sausage meat : 150 g
  • Breadcrumbs : 75 g
  • Whole egg(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn



    Heat the oven to 200 degrees
    Be sure the hearts, livers and lungs are removed from the inside, give a nice wash to the bird and and pat dry with kitchen paper. Reserve the heart and livers for a pate. Discard the rest.

    Season the partridge all over with salt and pepper and colour the bird over medium heat in a pan with the frying oil. Pay special attention to get a good colour on the legs.

    Remove from the pan. Overlap three strips of pancetta and lay the bird, breast side down in the middle and wrap the pancetta around. Be sure the bacon overlaps at the back.

    Flip the bird over and place it back in the frying pan, cover with the butter and put in the oven for 10-12 minutes.
    Remove when the juices from the breast run clear.
    Cover loosely with aluminum foil and leave to rest for at least five minutes.


    Peel and slice the onion.
    Pick and slice the sage leaves.
    Grate the apple.
    Zest the lemon.
    Crack and whisk the egg.
    Sweat the onion in the butter over a medium heat with the salt and lemon zest until the onion is soft. Try not to colour.
    Remove the pan from the heat, add the breadcrumb, sage and grated apple and mix.
    This should take the temperature down enough to then add the sausage meat, followed by the egg and pepper.
    Now you could put this in a shallow baking tray, a bread tin or stuff inside the bird before roasting.
    Put in the oven for about 10-12 min and leave to rest for 5.

Chef's tip

«By giving a good amount of colour to the legs when searing the bird, they should cook at the same time as the breast. If the seem underdone after resting, simple remove and finish for a few minutes in a pan or the oven. »

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