Michel Roux

Partridge casserole in Riesling

Over the past four decades, Michel Roux and his brother Albert have made an immeasurable impact on British eating habits. From the opening of Le Gavroche in 1967 and The Waterside Inn in 1972, they have had one aim: “To achieve a worldwide reputation for the quality of their cuisine and service.”

And having consistently maintained three Michelin Stars for over 25 years, Michel and his son Alain, now chef patron at The Waterside Inn, have achieved that goal on an unprecedented scale.

So when we asked Michel to provide us with a recipe for the start of the shooting season, we were thrilled when he created and prepared this dish especially for us.

As a keen Shot, Michel eagerly looks forward to the start of the shooting season. “I really cherish my few days of shooting,” he said. “It is truly the highlight of my year. I adore the sport because of the friendship between the Guns and the beaters, and I particularly love the dogs and the beautiful countryside. And of course, the season yields such wonderful game which is so tasty, healthy and economical.”

Partridge casserole cooked in Riesling

This can be cooked in advance and reheats well on a low heat. Mashed potatoes or a seasonal green salad will accompany this dish very well.

Serves: 2


2 partridges

100g back bacon, cut into small lardons and blanched for 30 seconds

60g carrots cut into a small dice

150g button mushrooms, wiped with damp kitchen roll

12 baby onions, peeled

15g plain flour, lightly browned under the grill

6 tbsp grapeseed oil

6 thin slices of baguette, lightly grilled

10g chopped parsley

25cl dry Riesling wine

30cl shop-bought chicken stock

1 stalk of thyme – remove the leaves by pulling the stalk between your thumb and forefinger

Salt & pepper


Remove the partridge legs with a small knife and de-bone the thighs, leaving them attached to each other.

Remove the breasts from the carcasses.

Heat half the oil in a pan, to a medium heat.

Colour the breast and legs for 2 minutes on each side, then sprinkle with the flour and stir the pieces of partridge for one minute.

Remove the partridge and keep in a warm place.

Clean the pan and use the remaining oil to sauté the baby onions and diced carrots for one minute over a medium heat.

Add the bacon after 30 seconds and then the mushrooms and cook for a further five minutes, stirring every minute.

Remove the carrots, bacon and mushrooms and place in a small bowl in a warm place.

Put the Riesling and carcasses into a casserole to reduce by half.

Remove the carcasses and discard, then add the chicken stock and thyme leaves and reduce the liquid by half on a medium heat.

Add the partridge legs and cook for 10 minutes on a low heat, then add the partridge breasts and cook for a further 5 minutes.

Add all the vegetables to the casserole, cook for a further 2-3 minutes.

Season to taste.

To serve, place the partridges, vegetables and sauce (strain optional) into a deep dish, place the croutons on top and sprinkle with parsley.

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