Partridge with Pears and Perry


Preparation and Cooking Time:  2hrs 30mins
Serves:  6



  • 6 small oven-ready Partridges (Can be substituted for Quails)
  • 4 tablespoons sunflower oil
  • 1 tablespoon plain flour
  • Salt and freshly ground black pepper
  • 3 tablespoons apple brandy
  • 45g unsalted butter
  • 225g shallots, finely sliced
  • 1 clove garlic, finely chopped
  • 1 lemon
  • 200ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • 150ml crème fraiche
  • 3 small ripe Beurre Bosc pears
  • 3 tablespoons finely chopped parsley

To serve:

  • Spiced red cabbage and butter-soaked jacket potatoes.



  1. Heat the oven to 170°C/fan oven 150°C/mark 3.  Wipe the partridges clean.  Trim any claws and pull out any pin feathers.  Set a large oven-proof casserole dish or saucepan over a medium heat.  Add the oil.  Season the flour and dust the partridge in it.  Add a single layer of partridge to the hot oil and fry briskly for about 5 minutes, turning regularly until all sides are lightly coloured.  Set aside in a large heat-proof bowl.  Fry the remaining partridge and add to the bowl. Pour the apple brandy over the birds and set alight.  Leave until the flames go out.
  2. Add 30g butter to the saucepan, followed by the sliced shallots and garlic.  Gently fry over a low heat for about 8 minutes, or until soft and golden.  Add 3 finely pared strips of lemon peel and the perry.  Boil briskly until the perry has reduced by about two-thirds.
  3. Add the stock and boil for 5 minutes or until it has reduced by half.  Stir in the crème fraiche, return to a boil and simmer until it has thickened.  Season to taste.  Add the partridges, breast-side down, with their juices, return to a simmer; cover with a lid or foil and place in the heated oven.  Bake for 30 minutes, then turn the partridges breast-side up and bake covered for about 20-25 minutes or until tender.
  4. Shortly before the partridges are cooked, squeeze 2 tablespoons lemon juice into a bowl.  Peel, quarter and core the pears.  Slice each quarter into three and toss in the lemon juice.  Melt the remaining butter in a small frying pan over a medium heat.  Add the pear slices and fry briskly on both sides until golden.
  5. Add the pears to the sauce, season lightly and serve around the partridges.  Scatter with chopped parsley before serving.

Recipe adapted from