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

Roast Partridge with Red Wine Jus

Author: Flavelo
Recipes Main Courses
Partridge is a small game bird with delicate, slightly gamey meat. Because it's small, seconds count between juicy and dry. The 'jus' is an elegant marriage of pan drippings and red wine reduction, creating a concentrated flavor bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 2 servings
🔥 Calories 680 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Oven-safe Skillet
  • Meat Thermometer
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat oven to 400°F (200°C). Dry birds, oil, salt, and pepper.

Tip: Room temp birds cook better.
2 ✓

Sear birds in oil/butter in skillet until golden.

Tip: Just color the skin.
3 ✓

Roast breast-side up for 15-20 mins. Baste halfway through.

Tip: Small bodies dry out fast!
4 ✓

Remove and rest for 10 mins.

Tip: Redistributes juices.
5 ✓

In the same pan, sauté shallots and garlic. Deglaze with wine, reduce by half.

Tip: Fond is essence.
6 ✓

Add stock, reduce to sauce consistency. Whisk in cold butter.

Tip: Butter emulsifies and shines.

Recipe FAQ

How to tell if it's done?
Pierce the thigh; juices should run clear, but the breast should still feel springy to the touch.

Ingredients

  • 2 whole Partridges (ready to cook)
  • 3/4 cup Dry Red Wine
  • 1 1/4 cups Chicken or Game Stock
  • 2 medium Shallots
  • 3-4 tbsp Butter
  • 2 sprigs Fresh Thyme
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper