This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.

  • Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.

  • Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts

484 calories; protein 30g 60% DV; carbohydrates 12.1g 4% DV; fat 26g 40% DV; cholesterol 111.6mg 37% DV; sodium 1331.3mg 53% DV. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2008
I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird and cut the "dark meat" pieces small keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be take it out of the oven and let it rest tented in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck:) Read More
(55)

Most helpful critical review

Rating: 1 stars
11/22/2010
I hate to put a bad review on this because everyone else was so positive but my dish came out very dry. 2 mins per side to sear the meat seemed way to long to me but I did it anyway. Also there is just so much grease in this dish that it seems like too much. I think next time I will try a crock pot recipe. If you end up making this then I hope it turns out better for you. Read More
(6)
46 Ratings
  • 5 star values: 34
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/26/2008
I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird and cut the "dark meat" pieces small keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be take it out of the oven and let it rest tented in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck:) Read More
(55)
Rating: 5 stars
07/01/2006
Very good recipe can also be made in the slow cooker but with the bacon almost fully cooked before added. Read More
(32)
Rating: 5 stars
11/30/2005
Wonderful recipe. I've had trouble finding recipes for partridge but now I need not look any further. The only problem is that the directions do not specify what to do with the garlic. I sauted it with the bacon (add garlic about half way through bacon cooking process so that it doesn't burn). Read More
(20)
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Rating: 5 stars
10/16/2009
After cooking the grouse with this recipe I believe this is the ONLY way to cook the bird. I used a 8" casserole dish instead of shallower baking dish to house the sauce and the breasts (this somewhat poaches the meat so you don't have to baste the meat while cooking). I also reduced the cooking time to 35 minutes and the meat came out perfectly moist. Parsley is a good addition to the sauce and for plating on top of each breast. Read More
(16)
Rating: 5 stars
09/30/2009
Real Good I added to the baking dish some large brown mushrooms i just cut them in half and let them bake with the partrige. When cooking was done I removed the birds and the mushrooms then made the gravy Served with a mashed potato Real good dinner! Read More
(12)
Rating: 1 stars
11/22/2010
I hate to put a bad review on this because everyone else was so positive but my dish came out very dry. 2 mins per side to sear the meat seemed way to long to me but I did it anyway. Also there is just so much grease in this dish that it seems like too much. I think next time I will try a crock pot recipe. If you end up making this then I hope it turns out better for you. Read More
(6)
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Rating: 4 stars
10/21/2008
Thought this was a pretty good recipe. I'm just starting to cook partridge. Thought my partridge was a little dry. Any suggestions? But the gravy was good i added a little cream to the gravy made rice and served the gravy over the bird and rice it was very good. Read More
(6)
Rating: 5 stars
10/18/2010
Super Good!!! Love the gravy. The only thing I did different was use green onion because I had no shallot and added more garlic (WE LOVE GARLIC).My guy wil eat this again!! Thank You for your reciepe! Read More
(6)
Rating: 5 stars
11/04/2007
this was an excellent recipe! The partridge was so moist and had a wonderful taste. The recipe does not specify what to do with the gatlic; I added it to the wine/broth....mmmmmm.... gravy was delicious too! Read More
(6)
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