Prep 25 mins
Cook 40 mins
Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.
- 4 young partridges, halved
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup unsalted butter
- 1 small onion, chopped
- 3⁄4 cup chicken stock
- 1⁄2 cup dry white vermouth
- 1⁄2 cup fresh orange juice
- 5 fluid ounces double cream (5/8 cup heavy cream)
- 1 tablespoon chopped fresh chives
- 1 tablespoon unsalted butter
- 1 tablespoon white flour
- 2 whole oranges, peeled and thinly sliced
- Sprinkle the partridges, inside and out with half the salt and peper.
- In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
- When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
- Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
- Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
- Keep warm while you make the sauce.
- TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
- Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
- Pour in the chicken stock and vermouth and add the remaining salt and pepper.
- Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
- Reduce the heat to moderate and add the orange juice, cream and chives.
- Gradually stir in BEURRE MANIE*, a small piece at a time.
- (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
- Add in small knobs to the boiling liquid.
- Whisk constantly until the butter melts and sauce is thickened.
- Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
- Remove the pan from the heat and pour the sauce over the partridges.
- Garnish with the orange slices and serve immediately.
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.
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!!
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.