A Taste of Autumn: Elegant Cider-Braised Partridge
Embrace the flavors of the season with this elegant yet surprisingly simple Cider Partridge with Apples. This dish transforms the delicate, earthy flavor of partridge into a culinary masterpiece, braised in a tangy apple cider broth with sweet, tender chunks of apple and aromatic herbs. Using a pressure cooker makes this rustic, gourmet meal achievable on a weeknight, filling your kitchen with the most incredible aromas. It’s the perfect way to celebrate the season’s bounty.
Ingredients
• (Total Time: 55 MIN| Serves: 4)
• 2 whole partridges, cleaned and patted dry
• ¼ cup / 60 ml olive oil
• 1 small onion, finely chopped
• ¼ cup / 15 g celery leaves, chopped
• 1 Alcmene apple (or other crisp variety), cored and chopped
• 1 cup / 240 ml apple cider vinegar
• 2 cups / 480 ml chicken broth
• Spices
• 1 tsp / 6 g salt
• ½ tsp dried thyme
• ½ tsp dried sage
Instructions
1. Directions
2. Set your pressure cooker to the ‘Sauté’ function and add the olive oil. Once shimmering, add the finely chopped onion and cook for 2-3 minutes until softened and fragrant. Stir in the chopped celery leaves and apple, continuing to sauté for another 5 minutes until the apples begin to soften.
3. While the vegetables cook, combine the salt, dried thyme, and dried sage in a small bowl. Rub this spice mixture all over the partridges. Place the seasoned birds into the pot, then pour in the apple cider vinegar and chicken broth.
4. Secure the lid on the pressure cooker, ensuring the steam release handle is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 35 minutes on high pressure.
5. Once the cooking time is complete, carefully perform a quick release of the pressure according to your manufacturer’s . When the float valve drops, safely open the lid.
6. Carefully remove the partridges from the pot. Serve the birds whole or halved, generously spooning the apple and cider sauce from the pot over the top.
Nutritional Information
• Per Serving: Calories 313 | Total Fats 20.3g | Net Carbs: 8.7g | Protein 20.3g | Fiber: 1.8g
Pro Tips
• For a richer flavor and deeper color, sear the seasoned partridges in the hot oil for 2-3 minutes per side before sautéing the onions. Remove them from the pot and set aside, then return them to the pot in step 2.
• To create a thicker sauce, remove the cooked partridges and set the cooker back to ‘Sauté’. Whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and simmer until the sauce has thickened.
• Use a firm, crisp apple variety like Honeycrisp, Gala, or Braeburn. They will hold their shape better during pressure cooking and provide a pleasant sweet-tart balance to the dish.
FAQ
Q: What kind of apples are best for this partridge recipe
A: Use a firm, crisp apple variety like Alcmene, Honeycrisp, Gala, or Braeburn. They hold their shape well during pressure cooking and provide a pleasant sweet-tart balance to the dish.
Q: How can I make the cider sauce thicker
A: To create a thicker sauce, remove the cooked partridges and set the cooker to ‘Sauté’. Whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and simmer until the sauce has thickened to your liking.
Q: Can I get a richer flavor on the partridge
A: Yes, for a richer flavor and deeper color, sear the seasoned partridges in hot oil for 2-3 minutes per side before sautéing the onions. Remove them from the pot and add them back in before pressure cooking.
Q: How long does it take to cook partridge in a pressure cooker
A: This recipe calls for cooking the partridge on high pressure for 35 minutes, followed by a quick pressure release.
