Pan Fried Partridge Breasts with Black Pudding recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

Rich black pudding helps to bring out the gamey flavours of the partridge breasts in this recipe, and it only takes 10 minutes to cook, making it perfect for a dinner party starter.


  • 8 partridge breasts
  • 4 slices black pudding, chopped
  • Salt and pepper
  • 2 tbsp. each butter and oil
  • 125ml chicken stock
  • 50ml red wine
  • 1 tbsp. butter
  • 1 tbsp. redcurrant jelly


  1. Season the partridge breasts on either side with salt and pepper. Heat half the oil and butter in a frying pan and fry the breasts for 2 minutes, then turn over and fry for another 1-2 minutes. Remove from the pan and set to one side under foil.

  2. Heat the rest of the oil and butter in the frying pan and fry the black pudding until golden and crisp on the outside. Remove with a slotted spoon.

  3. Pour the wine into the pan and bubble away, scraping any meaty bits off the bottom of the pan. Add the chicken stock and bring to a simmer. Whisk in the jelly and butter until you have a smooth, glossy gravy. Pour over the breasts to serve and sprinkle with the black pudding.

If you want to, omit the black pudding and serve with some fried bacon bits. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Pan Fried Partridge Breasts with Black Pudding Review by Caroline on 14th August 2013:

The recipe was great and partridge came out lovely and everything worked well together. The only thing me and my mum both didn't like was how runny the sauce was it more of a juice than a sauce and would have been much better if it was thicker but it still tasted nice!