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Really good flavor and easy to make when ingredients prepared in advance. I served this with rice to make the most of the delicious sauce.

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dixons October 13, 2003

wow, I'll say it's tasty and enjoyable, done by Bergy and served as a starter at a fantastic luncheon she packed up and bought to my house, we were thinking about ya Toolie while gobbling up this great dish!! Oh my , talk about delicious!! I will be trying this one out some time over the holidays!! Thanks Toolie!!

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Derf September 30, 2006

I used Quail instead of partridge but otherwise followed this delightful recipe. The sauce has a very subtle flavor that compliments the quail. I measured out all the ingredients for the sauce ahead of time so it was a very easy process following the clear step by step instructions. I think when making this recipe again I will add the Vermouth half way through reducing the stock and not at the same time The bright colored slices of orange look beautiful. Watch the amount of Beurre Manie that you use I could have added one more small knob to thicken it a bit more. Thanks Toolie for a very tasty enjoyable Sunday dinner.

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Bergy September 04, 2006
Partridges with Orange and Vermouth Sauce