Partridges with Orange and Vermouth Sauce

Name: Partridges with Orange and Vermouth Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 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

(3)

Recipe by TOOLBELT DIVA

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.

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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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
Beurre Manie
1

tablespoon unsalted butter
1

tablespoon white flour
2

whole oranges, peeled and thinly sliced

DIRECTIONS

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.