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


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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.


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