Name: Perdrix aux Pruneaux
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: France
Ingredients: 12 slices streaky bacon; 25 g butter; 25 g plain flour; 2 onions, chopped; 150 g Agen prunes; 2 carrots, chopped; 6 partridges, with giblets; sea salt; 1 tbsp redcurrant jelly; 1 sprig of thyme; 2 cloves of garlic, crushed, peeled and chopped; 100 g walnuts, chopped; 1 glass red wine; 2 medium potatoes, cooked and chopped; 50 g butter, melted; 1 bay leaf; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Agen prunes have little in common with the small, miserable prunes we were forced to eat as children. These are plump, dark and heady, and work particularly well with the darker, sweeter meat of small birds like partridge and pigeon.

Ingredients

6 partridges, with giblets
25 g butter
12 slices stre

Method

Place the giblets in a pan. Add the stock ingredients, cover with water and simmer for 45 minutes under a lid.

Meanwhile, heat the oven to 190°C/gas 5. Put the stuffing ingredients in a bowl, season and mix well. Use the mixture to stuff the partridges, then rub them with the 25 g butter an

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Perdrix aux Pruneaux

Ingredients

Method

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