Roast stuffed partridge with pears recipe
A roast partridge is a lovely option for Christmas, allowing each guest to have their own bird. What’s more, it’s dead simple to cook and serve. You can vary the stuffing however you fancy, from traditional sage and onion to chestnut and apricot, or maybe some crumbled Italian Cotechino sausage mixed with the breadcrumbs instead of the haggis or black pudding here.
Timings
Prep time: 25 minutes
Cook time: 25 minutes
Serves
8
Ingredients
8 oven-ready partridges, preferably with their livers and hearts
30-50g butter, softened, for rubbing
4 ripe pears, peeled, cored, halved and cut into 2cm wedges
250ml red wine
300-400ml gravy (homemade ideally)
For the stuffing
2 medium shallots, finely chopped
100g butter, softened
200g haggis or black pudding
1 tbsp chopped parsley
12 vacuum-packed chestnuts, quartered
120g fresh white breadcrumbs
Method
Remove the partridges from the fridge about an hour before cooking.
To make the stuffing, gently cook the shallots in the butter for 5 minutes, stirring every so often, until softened.
Mix the haggis or black pudding with the parsley, breaking down the mixture, then mix in the shallot, chestnuts and breadcrumbs.
If you have the livers and hearts from the partridges, chop them roughly and add to the stuffing. Season and stuff the mixture into the cavity of the birds.
Preheat the oven to 240C/220C fan/gas mark 9. Season the birds and rub all over with the butter. Place in two large roasting tins (or ovenproof frying pans) and roast for 15 minutes, basting the birds every so often.
Remove the birds from the roasting tins and keep warm.
Place one of the tins on the hob over a medium flame. Add the pear wedges and stir for a minute, then add the wine and stir with a wooden spoon to mix with the cooking juices and remove any residue from the base. Boil for a minute or so, then add your gravy. Simmer for a few minutes, season and serve the pears and gravy around the partridges.
