Imported from TikTok

Partridges Braised with Pineau des Charentes, Smoked Bacon, and Prunes

Name: Partridges Braised with Pineau des Charentes, Smoked Bacon, and Prunes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Partridges; Smoked bacon (A few pieces); 3 Shallots; 2 Carrots (Diced); 15 cl Pineau des Charentes; 50 cl Chicken stock; 1 cuillère à soupe Flour; 1 branche Rosemary (One sprig for sautéing with the vegetables); 10 Prunes (Approximately ten); Lard (For browning the partridges); Butter (A little, for sautéing the vegetables); Salt (Use to season the partridges, then adjust the sauce to taste); Pepper (Use to season the partridges, then adjust the sauce to taste); Rosemary and/or bay leaf (Optional additional herbs mentioned in the ingredient list); Homemade mashed potatoes (Suggested accompaniment); Nutmeg (A pinch, for the mashed-potato accompaniment)

Recipe by @mijoteuse.campagnarde @mijoteuse.campagnarde · TikTok

Imported by roux julien on SeeMeCook

Golden-browned partridges then braised in a casserole with smoked bacon, vegetables, Pineau des Charentes, and prunes. The sauce is richly thickened, and according to the author, the dish is even better the next day.

4 servings75 minFrench

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Ingredients

4 Partridges
Smoked bacon (A few pieces)
3 Shallots
2 Carrots (Diced)
15 cl Pineau des Charentes
50 cl Chicken stock
1 cuillère à soupe Flour
1 branche Rosemary (One sprig for sautéing with the vegetables)
10 Prunes (Approximately ten)
Lard (For browning the partridges)
Butter (A little, for sautéing the vegetables)
Salt (Use to season the partridges, then adjust the sauce to taste)
Pepper (Use to season the partridges, then adjust the sauce to taste)
Rosemary and/or bay leaf (Optional additional herbs mentioned in the ingredient list)
Homemade mashed potatoes (Suggested accompaniment)
Nutmeg (A pinch, for the mashed-potato accompaniment)

Steps

1
Season the partridges with salt and pepper.
2
Heat the lard in a casserole, then brown the partridges on all sides. Set them aside.
3
In the same casserole, sauté the pieces of smoked bacon until browned and they have rendered their flavorful juices. Set them aside as well.
4
Add a little butter to the casserole, followed by the shallots and diced carrots.
5
Sauté the vegetables with the sprig of rosemary.
6
Sprinkle the vegetables with 1 tbsp of flour and mix well.
7
Deglaze with 15 cl of Pineau des Charentes.
8
Pour in 50 cl of chicken stock.
9
Return the partridges to the casserole, making sure the liquid reaches approximately halfway up their sides.
10
Cover and simmer over low heat for 35 minutes.
11
Add the reserved smoked bacon and approximately ten prunes.
12
Cover the casserole again and continue cooking over low heat for approximately 20 minutes.
13
Taste the sauce and adjust the seasoning with salt and pepper if necessary.
14
Serve with homemade mashed potatoes and a pinch of nutmeg.

Notes

The author states that this braised dish is even better the next day. The recipe does not specify the quantity of smoked bacon, lard, butter, salt, pepper, or optional herbs. It also does not provide a preparation time or a precise temperature for the low heat; the times given are the simmering times. The mashed potatoes and nutmeg are suggested for serving.