Partridges with cinnamon in red wine


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

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.


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


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