Main Meal Recipes > Partridge with Stuffing Balls

This recipe is part of the December 2009 Recipes Menu

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

How to make partridge braised with white cabbage and bacon:
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.


Partridge with Stuffing Balls
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)


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