Partridge with Stuffing Balls Recipe

a partridge with stuffing balls
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 Updated 08/07/2015

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Served as a main course, partridge makes an interesting alternative to turkey. Allow one or two birds per person and make plenty of the delicious stuffing balls.

You may be interested to try this suggested menu:

Starter - Pear with Stilton Pate
Main Course - Partridges with Stuffing Balls
Dessert - Spiced Ice Cream with Meringue Crisps


  • 1/4 pint red wine
  • 2 partridges ready for the oven
  • 6 rashers streaky bacon
  • 1oz butter
  • 1 tablespoon vegetable oil
  • 2 circles white bread, fried until crisp
  • 1 tablespoon cranberry jelly
  • salt and pepper
(see measure conversions for more information on quantites)


  1. Season the partridge with salt and pepper.
  2. Wrap each bird in bacon rashers.
  3. Dot butter over birds and baste with the oil.
  4. Roast in a roasting tin for 20 minutes at 220 degrees C.
  5. Heat wine in a saucepan.
  6. Remove partridges from oven.
  7. Pour the wine over the partridges.
  8. Return partridges to the oven for a further 30 minutes.
  9. Baste several times.
  10. Remove the partridges from the oven.
  11. Place each bird on a round of fried bread.
  12. Pour off most of the fat from the roasting pan.
  13. Add the cranberry jelly to the pan juices.
  14. Cook over a low heat until thick.
  15. Season well with salt and pepper.
  16. Serve with stuffing balls.

Prep Time: 25 minutes

Cook Time: 75 minutes

Yield: 1 - 2 servings


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