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Roast partridge with red wine jus served elegantly.
Partridge with red wine jus, for the festive table

Roast partridge with red wine jus

Author: Flavelo
Recipes Main Courses
The partridge is a small game bird with delicate, slightly gamey meat. Since the bird is small, cooking time is critical: one minute can mean the difference between juicy and dried-out meat. The making of 'jus' (gravy) here is the elegant marriage of roasted residues remaining in the pan and red wine reduction, accompanying the bird as a concentrated flavour bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 2 servings
🔥 Calories 680 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Ovenproof frying pan or small roasting tin
  • Meat thermometer
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Preheat the oven to 200°C. Pat the partridges dry, rub with oil, season inside and out with salt and pepper.

Tip: The birds should be at room temperature.
2 ✓

Heat a little oil and butter in a pan, and brown the birds on all sides until golden.

Tip: This step provides the colour, they will just cook through in the oven.
3 ✓

Place the birds in the oven (breast side up) for 15-20 minutes. Halfway through, baste them with their own fat.

Tip: Do not overcook! The small body dries out very quickly.
4 ✓

Remove the birds, and rest them in a warm place for 10 minutes.

Tip: During resting, the meat juices distribute.
5 ✓

Throw the chopped shallot and garlic into the pan (used for the bird). Sauté, then pour in the wine. Scrape up the bottom, reduce by half.

Tip: The browned bits (fond) are the essence of the flavour.
6 ✓

Pour in the stock, boil down to sauce consistency. Finally whisk in the cold butter.

Tip: The cold butter emulsifies the sauce, making it thicker and glossy.

Recipe FAQ

How do I know it's ready?
Partridge is ready when piercing the leg yields clear (not bloody) juice, but the breast is still springy to the touch.

Ingredients

  • 2 whole Partridge (oven-ready)
  • 200 ml Dry red wine
  • 300 ml Chicken or game stock
  • 2 whole Shallots
  • 50 g Butter (half for frying, half for sauce)
  • 2 sprigs Fresh thyme
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper