Partridge, Parsnip and Pear Pot Roast with Philadelphia and Perry Sauce
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  • Prep time 10 '
  • Total time 100 '


  • 4 whole partridges
  • 4 small parsnips, peeled, quartered and cored
  • 4 pears, peeled, quartered and cored
  • 2 banana shallots, diced
  • 2 cloves garlic, sliced
  • 4 sprigs thyme, leaves only
  • 2 bay leaves
  • 5 juniper berries, lightly crushed
  • 50 g butter
  • 2 tbsp vegetable oil
  • 100 ml Madeira
  • 400 ml perry (pear cider)
  • 125 g Philadelphia Light
  • 200 ml game stock
  • 1 tbsp quince jelly
  • 3 tbsp flat leaf parsley, finally chopped
  • Mash potatoes to serve and braised red cabbage, if you wish


  • Start by heating up a large casserole pan and adding the butter and oil.
  • When the butter is foaming, lay in the whole partridge and brown on all sides. Season well with salt and pepper.
  • Remove the birds from the pan, turn down and heat and add the diced shallots, the garlic, thyme leaves, bay leaves and the juniper berries. Allow theses to cook with a lid on for about 8 minutes, then add the birds along with the quartered parsnips. Deglaze the pan with the Madeira and bring to the boil to combine all the bits that might be stuck. Once the Madeira has reduced, pour in all the perry and the game stock. Again, bring to the boil and allow to cook on a low heat with a lid on for 40 minutes. The dish can also be cooked in the oven at 160 °C.
  • After the 40 minutes, add in them pears, place the lid back on and cook for another 30 minutes.
  • Remove the birds from the pot roast and put in warm place to rest while you finish the sauce.
  • Turn the heat up under the casserole pan and allow to boil. Once reduced by a third, add in the Philadelphia and the quince jelly. Mix well to create a creamy sauce. Taste for seasoning, before adding the parsley and putting the birds back into the sauce to heat though.
  • Serve with mash and braised red cabbage.


Nutritional Information

Typical values Per recipe
Energy 15963.0 kj
Energy 3812.0 kcal
Fat 156.0 g
Carb 148.8 g
Protein 398.4 g
Saturated fat 58.4 g
Salt 7.6 g
Dietary fibre 23.2 g
Sugars 136.0 g