Partridge Stroganoff with Pappardelle

Partridge is a lean, delicate game meat that cooks in minutes—making it ideal for a quick flash-sear before tossing into a velvet stroganoff sauce with earthy mushrooms, sharp pickles, and fresh herbs over silky pappardelle.

Prep: 10 mins | Cook Time: 15 mins | Serves: 4

---

INGREDIENTS

• 6 skinless partridge breasts 

  (sliced into 2 cm strips)

• 350g papardelle pasta

• 250g chestnut mushrooms (Halved)

• 1 large yellow onion (thinly sliced)

• 2 cloves garlic (finely minced)

• 2 tbsp gherkins / cornichons (finely diced, plus 1 tbsp brine)

• 1 tbsp capers (drained)

• 200ml beef or game stock

• 150ml Sour Cream or full-fat crème fraîche

• 1 tbsp Dijon mustard

• 1tsp whole Grain Msutard 

• 1 tsp sweet smoked paprika

• 1 tbsp olive oil & 2 tbsp unsalted butter

• Salt and freshly cracked black pepper

  
  

  Herbs (Finishing):

• 2 tbsp fresh flat-leaf parsley 

• 1 tbsp fresh chives

• 1 tbsp fresh dill  

---

METHOD

1. Sear the Partridge: Overcooking causes lean game to dry out. Pat the partridge strips dry with kitchen paper, season with salt, pepper, and dusting lightly with 1 tbsp flour. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over high heat. Sear the meat in batches for 1–2 minutes until browned on the outside but still pink in the center. Remove to a warm plate.

   
   

2. Cook the Aromatic Base: Build deep foundation flavors. Melt the remaining 1 tbsp butter in the same pan over medium heat. Add the sliced onion and chestnut mushrooms. Cook for 6–8 minutes until soft and golden brown. Add the garlic and smoked paprika; stir for 1 minute until fragrant.

   
   

3. Deglaze & Simmer Sauce: Pour in the beef stock, Dijon mustard, and 1 tbsp of gherkin brine, scraping up any caramelized bits from the bottom of the skillet. Bring to a gentle boil, then simmer for 3–4 minutes until reduced by half. Meanwhile, drop the pappardelle into a large pot of boiling salted water and cook according to package instructions until al dente.

   
   

4. Finish with Cream, Acids & Herbs: Lower the pan heat. Stir in the sour cream (or crème fraîche), diced gherkins, and capers. Bring to a gentle simmer—do not boil, or the cream may split. Stir in half of the chopped parsley, chives, and dill.

   
   

5. Combine & Serve: Return the seared partridge and any resting juices back into the pan. Toss gently for 3/4 minutes just to heat the meat through. Drain the pappardelle and either plate the pasta with the stroganoff spooned on top or toss them directly together. Sprinkle remaining fresh herbs over the dish before serving immediately.