01
Step 1
Start by placing each partridge fillet between two pieces of plastic wrap and gently pounding them with a rolling pin until they’re tender. Set them aside for now.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Melt the butter in a saucepan over medium heat and sauté the mushrooms, onion, and garlic until they’re soft and fragrant, about 5 to 7 minutes. Remove from heat and set aside.
03
Step 3
Preheat your oven to 350°F (175°C).
04
Step 4
Bring a large pot of salted water to a boil. Quickly cook the spinach for about 30 seconds until it turns bright green, then drain and immediately plunge it into a bowl of ice water to stop the cooking. Drain again and chop the spinach into small pieces.
05
Step 5
In a small saucepan, whisk the gravy mix with cold water and cook over medium heat, stirring often until it boils. Turn the heat down and let it simmer for a minute. Then stir in the wine, cream, and thyme. The sauce will thicken as it sits.
06
Step 6
Lay the tenderized fillets on a board and spread a thin layer of the chopped spinach over each. Add a layer of the sautéed mushrooms, then top with a slice of pancetta. Roll up the fillets and secure them with toothpicks. Place the rolls in a small roasting pan and pour the wine sauce over so they’re fully covered.
07
Step 7
Bake in the oven for about 45 minutes, or until the meat is cooked through and the juices run clear.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Brown the pancetta first to render its fat and add extra flavor to the sauce.
- Cook the bird gently to keep the meat juicy and tender.
- Let the sauce simmer slowly to develop a deep, rich taste.
Why you’ll love it
This dish combines tender game bird with the smoky flavor of pancetta, creating a perfect balance of rich and savory tastes. The wine sauce adds depth and elegance, making it a comforting yet sophisticated meal.
Serving ideas
Serve with creamy mashed potatoes or buttery polenta to soak up the sauce. A side of roasted root vegetables or sautéed greens will add color and freshness to the plate.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to prevent the meat from drying out, and add a splash of water or stock if the sauce thickens too much.
