Partridge with Rosemary and Apples
4 small sprigs of rosemary
8 partridge breast fillets
3 small red onions, sliced
2 red skinned apples, cored and sliced
50ml dry white wine
salt and black pepper to taste
HOW TO PREPARE
Strip the leaves from the rosemary and press them onto the partridge breast fillets. Season with salt and pepper.
Heat the oil in a large frying pan and fry them 2-3 minutes each side until just cooked through. Remove from the pan and keep warm.
Melt the butter in the pan, add the apples, onions and rest of the rosemary.
Fry for 5-6 minutes until softened and lightly browned.
Pour in the wine and stir to scrape any juices stuck to the bottom of the pan, boil to reduce slightly.
Arrange the partridge breast fillets, apples and onions on warmed plates with the pan juices spooned on the top.
Serve with mash potatoes and wilted spinach or cavolo nero.