Partridge, red wine, poached pears & chestnut crumble

I love partridge. It’s a bit more delicate and less gamey than some other wild meats, and so quick and easy to cook. You’ll find it from September until about February in the UK. Be really careful not to overcook it. For this recipe I’ve paired it with pear and chestnut: it works really well and adds a lovely winter spice, especially combined with the crunch of the bacon and crumble.