(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Chicken, Turkey, Duck, etcOther Birds >  Partridge Stuffed with Raisins



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Serves 4


    • 3/4 cup raisins
    • 2 partridges
    • 5 tablespoons olive oil
    • 1 onion, chopped
    • 1½ tablespoons all-purpose flour
    • 3 tablespoons brandy
    • 2¼ cups warm milk
    • salt and pepper


Put the raisins in a bowl, pour in warm water to cover, and let soak for 20 minutes, then drain.

Season the cavities of the partridges with salt and fill them with the raisins. Secure the openings with wooden toothpicks.

Heat the oil in a large pan or a Dutch oven. Add the partridges and cook over medium heat, turning frequently, tor 8-10 minutes, until evenly browned all over.

Remove the birds from the pan and set aside in a heatproof dish. Add the onion to the pan and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. Stir in the flour and cook, stirring constantly, for about 5 minutes, until light golden brown. Remove the pan from the heat.

Heat the brandy in a small pan, ignite it, and carefully pour it over the partridges. When the flames have died down place the birds into the large pan, together with any cooking juices. Pour in the milk season, and bring to a boil. Lower the heat, cover and simmer for 1 hour until the partridges are tender.

Lift out the birds from the pan cut them in half lengthwise, and put them on a warm serving dish.

Pass the sauce through a food mill or process in a food processor and pour it over the birds.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages