Partridge breasts with cheat’s Marsala sauce

Wild and Game


350ml Marsala wine
2 concentrated beef stock pots
2tsp mushroom ketchup
1/2tsp garlic granules
1/4tsp onion salt
1tbs bramble jelly
1tbs butter
1 knob butter
2tsp cornflour

4 partridge breast fillets
4 rashers pancetta
Olive oil

Serves 2

Heat the sauce ingredients, stirring, for about 10 minutes. Melt the cornflour into the butter and stir into the sauce. Cook until thickened.

Wrap the breast fillets in pancetta and fry in olive oil for 5-8 minutes on a medium heat, turning regularly, until nicely browned but still tender.

Serve with the vegetables of your choice.