Entree: France – Burgundy – Perdrix au Vin Rouge (Partridge in Red Wine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 whole partridges, approx. 10 oz (280 g) each
- 4 oz (115 g) bacon or pancetta, cut into lardons
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) button mushrooms, halved or quartered
- 8 oz (225 g) pearl onions, peeled (or 1 cup/150 g small pearl onion substitutes)
- 2 carrots, sliced, approx. 6 oz (170 g)
- 2 cloves garlic, crushed
- 2 cups (480 ml) dry red wine (Burgundy or Pinot Noir recommended)
- 1 cup (240 ml) beef or game stock
- 2 tbsp (16 g) tomato paste
- 1 tbsp (8 g) all-purpose flour
- 1 bouquet garni (thyme, bay leaf, parsley stems)
- Salt
- Freshly ground black pepper

Instructions

1. Season the partridges with salt and pepper. In a large heavy Dutch oven, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter over medium-high heat; brown the partridges on all sides in batches, transfer to a plate.
2. Add bacon lardons to the pot and brown until crisp. Remove and set aside with partridges. Add mushrooms and pearl onions to the pot, sauté until lightly browned; remove and set aside.
3. Reduce heat to medium, add remaining 2 tbsp (30 g) butter and stir in carrots and garlic; cook 3–4 minutes. Sprinkle flour over vegetables, stir 1 minute to cook the flour.
4. Stir in tomato paste, then pour in the red wine and beef stock, scraping up browned bits. Add bouquet garni, return partridges and bacon to the pot, bring to a gentle simmer.
5. Cover and transfer to oven preheated to 325°F (160°C), braise for 40–55 minutes until partridges are tender and flavors meld.
6. Remove partridges and vegetables to a warm platter. Skim sauce, reduce on stovetop if necessary to thicken, adjust seasoning, and return mushrooms and onions to sauce.
7. Serve each partridge with sauce spooned over and accompany with mashed potatoes, buttered noodles, or coarse polenta.