Roast Partridge with Sweet Onion Sauce recipe

Preparation Time: 20 minutes | Cooking Time: 40 minutes

Balsamic vinegar really makes a gravy - and in this recipe, red wine, stock, onions and balsamic combine to make a delicious gravy for herb and bacon roast partridge.


  • 2 x medium partridge, oven ready
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 tbsp. butter
  • Salt and pepper
  • 4 bacon rashers
  • 3 medium onions
  • 1 tbsp. each oil and butter
  • 250ml each red wine and chicken stock
  • 2 tbsp. balsamic vinegar
  • Salt and pepper
  • 1 tbsp. butter


  1. Preheat the oven to 200C. Season the partridges inside and out with salt and pepper. Put a bay leaf and thyme sprig into the cavity of each bird and rub the outside of each bird with 1 tbsp. butter. Lay two bacon rashers onto each bird and put breast side up in a baking tray. Pour half the red wine and stock into the baking tin. Cover and bake for 25-35 minutes. until golden and cooked through.

  2. Meanwhile, thinly slice the onions. Heat 1 tbsp. each oil and butter in a frying pan. Add the onions and fry for 10-15 minutes until soft and sweet. Add the rest of the wine and stock and simmer. When the birds are cooked, take them from the oven, cover with foil and pour the cooking juices into the gravy pan. Bring back to a simmer. Whisk in the vinegar and butter, season to taste and simmer until slightly thickened.

You can use shallots in place of regular onions if you'd prefer. Recipe serves 2-4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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