Serves: 2

Difficulty: Easy

Preparation time: 10 mins

Cooking Time: 20 mins

Ingredients

  • 4 partridge breasts or Pigeon if out of season 
  • 150g mixed woodland mushrooms - Shiitake, Oyster, Enoki, Maitake 
  • 25g butter
  • 8 blackberries
  • 80g of Kale
  • Salt & Pepper for seasoning´╗┐
  • Rapeseed oil 

Method

Add a little bit of Rapeseed oil to a large frying pan and place onto a high heat.

Season the partridge breasts with salt and pepper & then place into the hot frying pan for 1-2 minutes, turning over once golden. Don't be tempted to touch or move the partridge too soon - it needs to seal on one side before it is moved). Once the partridge breasts are cooked to your liking, remove from the pan and leave on a clean board / plate to rest.

 Add the mixed exotic mushrooms to the same pan, along with the butter and cook for 2-3 minutes.

Add the Kale & blackberries to the pan of mushrooms, allowing the kale to get crispy & the blackberries to soak up any of the remaining partridge juices.  

Divide the kale & blueberries evenly between the two serving plates. Slice the Partridge breasts and arrange on the plate, then scatter the mushrooms evenly. Pour any remaining juices over the dish. ´╗┐

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