Partridge Normande

The name “Normande” implies apples, Calvados and cream.  All these are present in this delicious dish.  A lovely combination with the partridge.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

For 2 portions

3                    Apples  - dessert - peeled, cored and quarted        

2 rashers          Bacon  - fatty          

40 gms            Butter       

60 ml              Calvados   

1 pinch            Cinnamon  - ground  

60 ml              Crème fraîche          

2                    Partridges  

                      Pepper      

                      Salt          

Method

Barb the partridges with the bacon and truss them. Brown them all over in two-thirds of the butter in a flameproof casserole.  Season with salt and pepper.

Fry the apple pieces lightly in the remaining butter for a few moments and season with cinnamon.  Surround the birds with some of the apple quarters and cover with the remaining ones.  Pour over the hot butter in which the apples were cooked.  Cover the casserole and bake in a moderate oven (180°C) for 20 minutes.  Pour the crème fraiche and calvados over the partridges and apples. Stir.  Reheat in the oven and serve immediately.

Wine recommendations

Conventional

     Bordeaux

Interesting

     Côtes de Gascogne rouge

     Irouleguy

     Saumur-Champigny