Perdrix aux Pruneaux

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The French Market

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.


  • 6 partridges, with giblets
  • 25 g butter
  • 12 slices streaky bacon
  • sea salt
  • freshly ground black pepper


    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 and season. Lay 2 pieces of bacon on top of each bird, place in a roasting tin and cook for 15 minutes. Remove the bacon and keep warm, but cook the partridges for a further 15 minutes. Remove the cooked partridges from the oven and keep them warm for 15 minutes while you make the sauce.

    Add the flour to the roasting pan and mix until smooth. Drain the giblet stock and gradually stir it into the roasting tin. Bring to the boil, then add the wine and redcurrant jelly and simmer for 4 minutes. Strain if necessary. Check the seasoning, and serve with the roasted stuffed partridges and bacon.