Partridge in a Pear Tree
This is an unusual dish, combining the richness of partridge with the sweet juiciness of pears in a delicious wine sauce. If partridge is not available, you can substitute grouse.
Ingredients
- Butter for frying
- 4 partridges according to size, jointed if large, and skinned
- 1 tbsp redcurrant jelly
- 1/4 pint chicken stock
- 1/4 pint red wine Burgundy-type
- Salt and freshly ground black pepper
- 4 small Conference pears peeled and quartered
- Beurre manie made with 2 tbsp spoons butter mixed with 1 tbsp spoon flour
- 4 tbsp fresh double cream
- 1 bunch of watercress to garnish
Instructions
- Melt a knob of butter in a large flameproof casserole. Add the partridges and brown on all sides.
- Stir in the redcurrant jelly, stock, wine and salt and pepper to taste. Bring to the boil, then lower the heat.
- Add the pears to the casserole dish. Cover and simmer gently for 40 minutes, or until the partridges are tender when pierced with a skewer, and the pears are nicely coloured.
- Remove the pears and partridges from the casserole and keep hot on a serving platter. Add the beurre manie in small pieces to the cooking liquid, stirring constantly, and simmer gently until the sauce thickens. Adjust the sauce for seasoning.
- Stir in the cream and heat gently. Do not allow to boil or the cream will curdle.
- Pour some of the sauce over the partridges and put the rest in a sauceboat. Garnish with sprigs of watercress and serve immediately.
Calories: 396 kcal
Carbohydrates: 33 g
Protein: 26 g
Fat: 17g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 37 mg
Sodium: 144 mg
Potassium: 569 mg
Fiber: 6 g
Sugar: 20 g
Vitamin A: 452 IU
Vitamin C: 8 mg
Calcium: 32 mg
Iron: 6 mg