Braised partridges with apple and figs

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Their subtle, delicate flavour makes partridges my favourite game birds. If you are sure you have young partridges they are superb plain roasted; if you aren’t, it is better to braise them. Most often paired with cabbage, partridges go well with fresh and dried fruit and nuts, and a dish of lentils makes a good accompaniment.


  • 2 tablespoons olive oil
  • 2 partridges
  • 2 medium onions, chopped</


Heat the oil in an ovenproof casserole and brown the partridges. Remove them from the pan and fry the onion until soft. Put back the partridges, tuck the apple and figs around them, season with salt, pepper and nutmeg, and pour over the wine. Simmer for 10 minutes. Add enough water just to cover the birds, cover the casserole tightly and simmer for 1 hour Check to see if the partridges a