Partridge in Red Wine Sauce

Name: Partridge in Red Wine Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 partridges (cleaned and plucked); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 bottle full-bodied red wine (such as Burgundy); 2 cups chicken stock; 1 onion (chopped); 2 cloves garlic (minced); 2 carrots (sliced); 1 bay leaf; 1 teaspoon dried thyme; 100 g button mushrooms (quartered); 2 tablespoons butter

120 min 4 servings Medium

All Recipes

A traditional French dish featuring partridge braised in a rich red wine sauce.

Prep

20 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Partridge in Red Wine Sauce, or 'Perdrix au Vin Rouge,' is a classic French dish that brings rustic elegance to your table. This recipe showcases the rich flavours of game birds, perfectly complemented by a robust red wine sauce. Traditionally served throughout France, this dish is particularly popular in the countryside where game birds are more readily available. The slow braising process ensures the partridge remains tender while absorbing the deep, complex flavours of the wine and aromatics.

Instructions

Prepare the partridges

Pat the partridges dry with paper towels. Season them with salt and black pepper on all sides.

Pro tip: Drying the skin helps it crisp up during browning.

Brown the partridges

In a large Dutch oven, heat olive oil over medium-high heat. Brown the partridges on all sides, about 8-10 minutes total. Remove and set aside.

Pro tip: Ensure the oil is hot before adding the partridges to prevent sticking.

Sauté aromatics

In the same pot, add onions, garlic, and carrots. Sauté until the onions are translucent, about 5 minutes.

Deglaze and simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add chicken stock, bay leaf, and thyme. Bring to a simmer.

Pro tip: Deglazing adds depth of flavour to the sauce.

Braise the partridges

Return the partridges to the pot. Cover and simmer for 60 minutes, or until the meat is tender and reaches an internal temperature of 165°F (74°C).

Pro tip: Check the temperature using a meat thermometer in the thickest part of the breast.

Finish the sauce

Remove the partridges. Add mushrooms and butter to the sauce and simmer uncovered for another 15 minutes until the sauce thickens slightly.

Pro tip: Adjust seasoning with additional salt and pepper if needed.

💡

Tips & Tricks

Ensure the partridges are patted dry before browning to achieve a crispy skin.
Use a full-bodied red wine like a Burgundy for the best flavour.
Let the dish rest before serving to allow the flavours to meld.
Pair with mashed potatoes or crusty bread to soak up the sauce.

Frequently Asked Questions

What is the best wine for perdrix au vin rouge?

A full-bodied red wine like Burgundy or Pinot Noir works best.

Can I prepare perdrix au vin rouge in advance?

Yes, it can be made the day before. Flavours deepen when reheated.

How long should I braise the partridge?

Braise the partridge for about 60 minutes until tender.

What should I serve with perdrix au vin rouge?

Serve with mashed potatoes or crusty bread to soak up the sauce.

How do I know when the partridge is done?

It is done when the internal temperature reaches 165°F (74°C).

Serving Suggestions

Serve your Partridge in Red Wine Sauce with creamy mashed potatoes or crusty bread to absorb the delectable sauce. This dish pairs beautifully with the same wine used for cooking, creating a seamless dining experience. For leftovers, store the partridge and sauce in an airtight container in the refrigerator for up to three days. The flavours will continue to develop, making it even more delicious when reheated gently on the stovetop.

Nutrition per serving

480

Calories

45g

Protein

20g

Fat

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