Name: Partridge in a Pilaf
Yield: Serve 1 per head
Ingredients: 1 cinnamon stick; 2½ cups stock made from pheasant, chicken, or partridge; 6 partridges; 4 ounces blanched almonds (about 1 cup); 2 tablespoons olive oil; 4 ounces pine nuts (about 1 cup); 2 tablespoons clarified butter; ½ teaspoon ground cinnamon; 1 pound long-grain rice—if it’s not quick cook, soak the rice for 30 minutes and drain well (about 2⅔ cups); salt and pepper; ½ teaspoon ground allspice; 1 medium onion, peeled; 3 whole cloves

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

6 partridges
1 medium onion, peeled
3 whole cloves
1

Method

Season the partridges with salt and pepper and put them in a large pan along with the onion (into which you have stuck the cloves), the cinnamon stick, and the stock; add water to cover. Bring to a boil and simmer gently for 15-20 minutes. Drain, saving the stock, and cut the birds into halves down the back. Keep warm.

Heat the oil in a frying pan and cook the almonds until golden, then