Red Wine-Braised Partridge
Red Wine-Braised Partridge
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  • 2 partridges, about ¾ lb (340 g) each, halved
  • 3 tbsp butter
  • 1 onion, thinly sliced
  • 1 cup (250 ml) red wine (see note)
  • 1 cup (250 ml) chicken broth
  • 2 tbsp toasted flour
  • 3 carrots, peeled and sliced into rounds
  • 12 baby potatoes
  • 1 cup (150 g) frozen peas, thawed
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a large oven-proof skillet over medium-high heat, brown the partridge halves on both sides in the butter. Set aside on a plate. Add the onion to the skillet and cook for 2 minutes. Deglaze with the wine. Let simmer for 5 minutes.
  • In a bowl, combine the broth and toasted flour. Add the broth mixture to the onion mixture and stir. Return the partridges to the skillet. Bring to a boil. Season with salt and pepper.
  • Add the carrots and potatoes. Cover and bake for 2 hours, stirring several times during cooking.
  • Remove from the oven and add the peas to heat through. Adjust the seasoning.
  • Description
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