Partridges with cinnamon in red wine

Name: Partridges with cinnamon in red wine
Yield: Serves 4
Ingredients: Large nugget of unsalted butter; Salt and freshly ground pepper; Short piece of cinnamon stick; 1 tsp brown sugar; 2 elderly partridges, quartered; About 12 baby onions, skinned; 300 ml light red wine; 2–3 cloves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This recipe works well with any feathered game of uncertain age – pigeon, pheasant, wild duck. Guinea-fowl and free-range chicken can be given the same treatment, as can young birds, though they’ll need less cooking time.

Ingredients

2 elderly partridges, quartered
Large nugget of unsalted butter
About 12 baby onions

Method

Preheat the oven to 180°C/350°F/Gas mark 33.

Wipe over the quartered partridges and singe off any stray hairs.

Heat the butter in a heavy casserole and fry the onions gently until golden. Push them aside and add the partridge pieces. Sauté the joints gently for about 15