- Course: Main Course
- Skill Level: Challenging
- Cost: Splurge
- Favorited: 1 Time
The fruity Sauternes complements the rich flavor of the game.
- 1½ cups Sauternes, or other sweet white wine
- 1 cup halved green seedless grapes
- 2 shallots, finely chopped
- 1½ cups chicken stock
- 2 tbsp cold butter, diced
- 6 partridge breasts, removed from 6 whole partridges
- Salt and freshly ground black pepper
- 4 tbsp butter, cut into 12 slices
- 12 sage leaves
- 12 slices bacon
- 2 tbsp olive oil
1. To start the sauce, combine the wine and grapes and let stand for at least 1 hour.
2. Cut the breasts off the partridges. Season with salt and pepper. For each breast, place a slice of butter and a sage leaf on the under side, and wrap in 1 slice of bacon.
3. Heat the oil in a large frying pan over medium-high heat. Add the breasts and cook, turning once, about 3 minutes, until browned on both sides. Place in an oiled roasting pan, skin side up; set aside. Leave any fat in the pan.
4. Preheat the oven to 375°F (190°C). To continue the sauce, add the shallots to the frying pan and cook about 2 minutes, until softened. Strain the wine into the pan, reserving the grapes. Bring to a boil and cook to reduce to 1/3 cup. Stir in the stock and boil until reduced again to 1/3 cup. Add the grapes and cook for 1 minute; set aside.
5. Roast the breasts for 12 minutes, turning once. Before serving, bring the sauce back to a simmer. Remove from the heat and whisk in the butter. Season with salt and pepper. Serve with the sauce.
Replace the partridge breasts with 6 pheasant breasts, using 2 sage leaves and 2 slices of bacon for each. Roast the pheasant breasts for 15 minutes.
© 2008 Dorling Kindersley
Nutritional information is based on 1/8 teaspoon added salt per serving.