In Greece and Cyprus partridges are a beloved type of game that’s usually cooked on the stove. Abroad, however, partridges are considered to be one of the best-quality and most sought-after gourmet delicacies. Partridges are often associated with festive dinners and gatherings, such as those of Christmas. If you roast them alongside quinces, and pair them with Oenou Yi-Ktima Vassiliades’ Oíkade, the new red single-variety wine, from the Cypriot indigenous variety Yiannoudi, you really don’t need much more for your festive gathering!
Ingredients (4 people):
- 4 partridges, cleaned, washed and pat dried
- 6 quinces, cut into quarters
- 2 tbsps olive oil
- 2 tbsps butter
- 4 onions, peeled and cut into quarters
- 4 garlic cloves, minced
- 100 gr. bacon, cut into cubes
- 2 bay leaves
- 2-3 thyme sprigs
- 4 tsps flour
- 6 tbsps brandy
- 300 ml Playiá White Dry
- 150 ml chicken or vegetable broth
- Salt & pepper
Preparation:
- Preheat the oven to 180oC.
- Heat the oil and butter in a large pan and sauté the partridges, sealing them on all sides for 5 minutes. Transfer to an ovenproof dish.
- Put the onion, garlic and bacon in the pan and sauté for 5 minutes.
- Add the bay leaves and quinces and sauté for another 2 minutes.
- Transfer the ingredients to the pyrex with the partridges. Add the thyme sprigs and season with salt and pepper.
- Bake in the oven for 45 minutes.
- When cooked, remove the contents (partridges, onions, quinces) from the pan and let them rest.
- Scrape all the remaining juices from the pyrex and transfer them to the pan. Add the flour and heat the mixture until it thickens.
- Add the brandy, wine and broth and boil for 2-3 minutes to set the sauce. Season with salt and pepper.
- Strain the sauce.
- Serve the partridges with quinces and their sauce, next to a glass of Oíkade from Oenou Yi-Ktima Vassiliades!
