Simon © 2011



Either 1 bird per person or 1 bird between two

2 – 3 pears, quartered and cored, skin left on

300ml/ 10 fl oz perry (or cider)

4 halved shallots, peeled

2 bay leaves


This is an easy-peasy way of cooking partridge.  If you have a chicken ‘brick’ so much the better as they do seal in the flavours but remember to soak both parts well in advance for a couple of hours filled with cold water.  If ‘brick’ less, then an ordinary casserole is fine.


Preheat the oven to 200 C.  Simply place the birds in the brick/casserole with the pears, perry, shallots and bay leaves, cover tightly with a lid and cook for 30 mins, then remove the lid and, if possible, raise the heat to colour the birds to a rich golden hue.  If an Aga user, don’t worry unduly.  To finish, remove the birds and boil up the perry to reduce slightly before serving as an accompanying sauce.