Nice Breasts

English Partridge breasts to be precise. There were no venison steaks available at the market on Sunday so I decided to try a couple partridge breasts. I pan fried them very quickly on a high heat with a tiny little drop of chilli oil and then drizzled some honey on them before putting them in a warm oven for some time. The sauce I made with the partridge juices, a little butter, redcurrant jelly and Eden Whisky barrel beer.