Roast Partridge in White Wine

Roast Partridge in White Wine

Partridge in white wine is an exceptionally delicate meat that you will fall in love with. Prepare it quickly and enjoy its unique flavor.


  • Partridge – 1 piece
  • Apples – 2 pieces
  • Chokeberries – 10 dag
  • Boiled bacon – 8 slices
  • Parmesan ham – 8 slices
  • Butter – 2 tablespoons
  • White wine – 350 ml
  • Salt
  • Black pepper (ground)

For the Chokeberry:

  • Apples – 3 pieces
  • Chokeberries – 30 dag
  • Vodka (Antonovka) – 150 ml
  • Clarified butter – 1 tablespoon
  • Brown sugar


Thaw the chokeberries. Peel and core the apples, then rinse and chop them into small cubes. In a pot, melt the clarified butter. Add the chokeberries and apples. Sauté for 2 minutes, stirring occasionally. Pour in the Antonovka vodka and sauté over medium heat until almost all the vodka evaporates and the chokeberries and apples soften. Season to taste with brown sugar.

Preparing the Partridge:

Thaw the chokeberries. Thoroughly clean, wash, and pat dry the partridge with paper towels. Season inside and outside with salt and freshly ground black pepper. Peel, core, and wash the apples. Cut them into sixteenths. Add the chokeberries, mix well, and stuff the partridge.

Secure the incision with toothpicks or sew with thick thread or twine. Wrap the partridge with boiled bacon and Parma ham. Tie it with twine. Place the meat in an oven preheated to 180 degrees Celsius for half an hour (after 10 minutes, cover with chilled and sliced butter).

After this time, pour white wine over the partridge, then every 10 minutes baste it with the juices that form during baking. Keep it in the oven for about 60 minutes more (30 minutes before the end of baking, turn the partridge over to the other side).

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