ARMAGNAC PARTRIDGES WITH APPLE

A sensational indulgence for autumn...

first posted  Dec 2015

Adult fare: Sophisticated, heady Armagnac Partridges with Apple 

Partridges in Armagnac with Apple offers tender succulent meat and scrumptious juices for a meal to impress. 

Partridges are game birds, lean and low in fat; it has a slightly gamey flavour but in a good way.  The meat is particularly well suited to braising and roasting. 

They're currently in good butchers and major supermarkets for about £3.50 each.   Though small, they're very meaty. The birds are pretty thoroughly plucked but you may see one or two tail feathers which can be removed with sterilised tweezers.


67 used a slow cooker, preferring the intensity of flavour of the juices, but partridges can also be cooked, covered, on top of the stove or oven roasted for 35 mins.  Armagnac can be replaced by any other alcohol or white grape juice.

Cost: £3-3.50 each + cost of alcohol & apple

Ingred:
    2 partridges
    olive oil
    1 small onion, diced
    1 small clove garlic, grated
    1 small celery stalk, peeled and finely diced 
    80 ml/1/3 cup armagnac/white wine/apple cider/grape juice
    300 ml/1 1/4 cups good chicken stock
    1 Granny Smith apple, peeled, cored & cut into 8 pieces

Method:

1. Remove giblets from the partridge cavity
2. Season the bird lightly in & out 
3. Spray base of a large pan with olive oil; over med heat brown the birds 2-3 mins on each side; remove and rest 
4. Reduce heat, add onions, garlic & celery and sautee  5 mins until soft & translucent
5. Return partridges to pan, add alcohol and stock; bring to the boil
6. Place the partridges breast side down in the braising liquid
7. Either (a) decant into the slow cooker and cook on low for 2 1/2 to 3 hours, depending on the size of the bird OR (b) reduce heat of hob, put a lid on the pan and simmer for 35 mins or until cooked through and  tender OR (c) place in a covered casserole dish in a moderate oven and bake for 35 mins or until cooked through and tender 
8. 20 mins before end of cooking, add apple slices 
9. Thicken juices with 1 tbsp butter & 1 tbsp flour mashed together or a cornflour slurry of 1 tbsp cornflour mixed with 1 tbsp cold water. 
10. Serve with mashed potato or rice and stir fried Savoy cabbage (with or without bacon) (See Principles of Stir-Fry)

Comment:

'The armagnac and apple are a wonderful counterpoint to the wild meat, which is beautifully tender and not overdone.' Journalist

Tips:

• the recipe doubles nicely
• the recipe works well with guinea fowl and pheasant breast

More recipes for game in NavBar: Recipes 1/Poultry
 See also Pheasant & Venison, the Issues

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.