Partridges stewed in white wine

This is a simple partridge dish from the Auvergne in France.  It is light as a result of using white wine and accentuates the natural taste of the partridges.

Preparation Time: 10 Mins

Cooking Time: 50 Mins

Total Time: 1 Hr

Ingredients

For 2 servings…

60 gms            Salt pork   

30 gms            Butter       

                     Partridges  

2½ tbs            Brandy      

4 tbs               Wine  - dry white     

4 tbs               Stock  - game         

1                    Bay leaf     

                     Thyme      

                     Parsley     

1 clove            Garlic  - crushed      

Method

Soak the salt pork hour in water for 1.  Cut it in small cubes.

Put the pork with half of the butter in a heavy pan just large enough to hold the two birds.  When the fat from the pork starts to run, put in the birds, breast downwards.  After 2 or 3 minutes pour in the warmed brandy and set light to it.  Shake the pan so that the flames spread.  When these have died down, pour in the white wine and let it bubble for a minute.  Add the stock, herbs and garlic.

Cover the pan with foil and a well-fitting lid.  Transfer it to an oven at 170°C., and cook for 40 minutes.

Pour off all the liquid into a wide pan and keep the birds hot in the serving dish.  Reduce the liquid by fast boiling to about half its original volume.  Off the fire, add the remaining butter and stir the sauce until the butter has melted and given it a slightly glazed appearance.  Pour it over the partridges and serve.

Wine recommendations

A Bordeaux-style red wine

Conventional

     Bordeaux Supérieur

Interesting

     Bourgueil

     Chinon

     Irouleguy

     Saint Émillion

     Saumur-Champigny