Partridge with Grapes and Cream Cheese

[Recipes Index] [World of Chefs]

Ingredients:

• 4 partridges
• 16 green seedless grapes for stuffing
• 2 cups green seedless grapes for the sauce and garnish
• 10 tablespoons cream cheese
• 1/2 cup extra virgin olive oil
• 1 cup full-bodied red wine
• 1/2 cup Armagnac or good quality brandy

Preparation:

Season the partridges inside and out with salt and pepper. Place 4 grapes and two tablespoons cream cheese in the cavity of each bird. Close the cavities with toothpicks. Two tablespoons of the cheese will be reserved for the sauce. Heat the olive oil in the bottom of a heavy saucepan over medium-high heat and place the stuffed partridges in the pan. Quickly brown the birds for approximately six minutes. Cover the pan, reduce the heat to medium and cook the partridges for a further ten to fifteen minutes or until done. Remove the partridges to a warm platter and set aside. Keep warm. Skim off the fat from the pan juices, and add 1 cup of grapes and the Armagnac (or brandy) to the sauce pan. Simmer over low heat and add the wine. Boil for approximately five minutes to allow the sauce to reduce. Strain the ingredients and return the liquid to the pan. Add the remaining cream cheese to thicken the sauce and adjust the salt and pepper seasonings to taste. Pour the sauce over the partridges, garnish with the remaining grapes and serve. We recommend serving this dish with Gratin Potatoes a la Dauphinoise (see recipe).