This simple dish combines tender pan fried partridge breasts with a quick red wine vinegar dressing. Serve with some baby spinach leaves to turn it into a salad, or with crisp potatoes to turn it into a main course.
- 8 partridge breasts
- 2 tbsp. each oil and butter
- Salt and pepper
- 8 tbsp. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1 small red onion
- Small handful freshly chopped parsley and watercress
- 1 tbsp. toasted pine nuts
Season the partridge breasts with salt and pepper. Heat the oil and butter in a large frying pan and fry the partridge breasts for 2 minutes on one side, then flip and fry for another 1-2 minutes. Leave to rest under foil for 5 minutes.
Whisk the oil, vinegar, onion, parsley and watercress together. To serve, pour over the partridge breasts and sprinkle with the pine nuts to serve.