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Partridge in a Pear Pudding

Partridge in a Pear Pudding

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When it comes to preparing a special, hearty meal that captures the essence of the colder seasons, Partridge in a Pear Pudding is a dish that truly shines. It's a delightful combination of game bird, sweet pears, and savory stuffing that will leave your taste buds singing with joy.
Servings 4 people
Author Sebastian, The AI Gourmet

Ingredients

  • 2 whole partridges cleaned and patted dry
  • 4 ripe pears peeled and cored
  • 1 cup breadcrumbs
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1/4 cup butter melted
  • Salt and pepper to taste
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the breadcrumbs, chopped walnuts, minced garlic, chopped parsley, melted butter, salt, and pepper. Mix everything well to form a breadcrumb stuffing.
  • Carefully stuff each partridge with the breadcrumb mixture. Make sure to pack it in firmly, but don't overstuff, as the stuffing may expand during cooking.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed partridges and sear them until they turn golden brown on all sides, which should take about 5-7 minutes.
  • Remove the partridges from the skillet and set them aside.
  • In the same skillet, add the peeled and cored pears. Cook them for 2-3 minutes on each side or until they start to caramelize and develop a nice golden color.
  • Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
  • Return the stuffed partridges to the skillet, arranging them around the caramelized pears.
  • Pour the chicken broth into the skillet, ensuring it surrounds the partridges and pears.
  • Cover the skillet with an ovenproof lid or aluminum foil and transfer it to the preheated oven.
  • Roast the partridges and pears in the oven for about 25-30 minutes or until the partridges are cooked through and have an internal temperature of 165°F (74°C).
  • Once done, remove the skillet from the oven and let it rest for a few minutes.
  • To serve, plate the partridges with a pear on each side. Drizzle the pan juices over the top for a flavorful sauce.