FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

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

 

FREE Magazines
and other Publications

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

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

PARTRIDGE STUFFED WITH RAISINS AND COOKED IN MILK

Serves 4

Ingredients

    • 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
     

Directions

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.
 

RELATED RECIPES

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

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com 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.
 

FoodReference.com Logo

 

Popular Pages