Partridges With Orange And Vermouth Sauce

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Another delicious partridge recipe from the wonderful

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Steps

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Sprinkle the partridges , inside and out with half the salt and peper.

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In a large saucepan , melt all but 1 tbsp butter over moderate heat.

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When the foam subsides , add the partridge halves and cook for 6 to 8 minutes , or until they are lightly and evenly browned.

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Cover the pan and cook for a further 12 to 15 minutes on each side , or until the partridges are tender when pierced with the point of a knife.

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Using tongs , or two large spoons , transfer the partridge halves to a warmed serving dish.

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Keep warm while you make the sauce.

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To make the sauce: pour off all but 1 tbsp of fat from the pan.

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Add the onion and fry , stirring occasionally , for 5 to 7 minutes , or until it is soft and translucent , but not brown.

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Pour in the chicken stock and vermouth and add the remaining salt and pepper.

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Increase the heat to high and boil for 5 to 7 minutes , or until the liquid has reduced by about one-third.

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Reduce the heat to moderate and add the orange juice , cream and chives.

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Grad.

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Ingredients

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partridges, salt, black pepper, unsalted butter, onion, chicken stock, dry white vermouth, fresh orange juice, double cream, fresh chives, white flour, oranges