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Roast Partridge with Grapes in Sauternes

Updated February 23, 2016

The fruity Sauternes complements the rich flavor of the game.

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.

Makes6 servings

Preparation Time1 hr

Preparation Time - Text1 hr, plus standing

Cooking Time35 min

Cooking Time - Text35

Cooking Methodroasting

CostSplurge

Challenging

Total Timeunder 2 hours

OccasionFormal Dinner Party

Recipe Coursemain course

Mealdinner

Moodadventurous

Taste and Texturerich, savory, sweet, winey

Ingredients

  • 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

Instructions

To start the sauce, combine the wine and grapes and let stand for at least 1 hour.

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.

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.

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.

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.

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