Reviewed: Nov. 15, 2011

Wow! I remember partridge as tough and chewy. Not anymore! This was fantastic. Cooked mostly as stated. I didn't have chicken stock so I used water and it was fantastic. All the drippings from the birds and bacon make up for it. Used an oven proof skillet too, so didn't have to change pans.

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Silencehouse

Reviewed: Nov. 24, 2010

first time making partidge, it turned out wonderful and juicy. thanks for sharing

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V29578

Reviewed: Nov. 20, 2010

I hate to put a bad review on this because everyone else was so positive but my dish came out very dry. 2 mins per side to sear the meat seemed way to long to me but I did it anyway. Also there is just so much grease in this dish that it seems like too much. I think next time I will try a crock pot recipe. If you end up making this then I hope it turns out better for you.

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briangarydoyle

Reviewed: Nov. 12, 2010

scrumptious. we really enjoyed this meal. as recommended i browned all the meat & left the tidbits in the pan & made my gravy on top. this was a great idea & tasted wonderful. fresh parsley added a little taste of freshness. my husband asked me to have a partridge feed with this recipe. its that good. thanks for sharing.

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sunshine's melody

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Plains, Montana, USA

Reviewed: Nov. 4, 2010

personally I found the wine way to overpowering. If you dont like the taste of grouse and have to mask it with this recipe, you shouldnt be wasting the grouse and go buy some chicken breasts. If you do enjoy the taste of grouse the best way to cook it is fry it on the stove with a lid. wine gravy mmmmmmm

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sprucedoggy

Reviewed: Oct. 31, 2010

I won't make grouse any other way from now on! I agree with bleeding it fist, then follow the recipe to a tee. one of the best recipes I have gotten from this site!!

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Hobby cook

Reviewed: Oct. 14, 2010

Super Good!!! Love the gravy. The only thing I did different was use green onion because I had no shallot,and added more garlic (WE LOVE GARLIC).My guy wil eat this again!! Thank You for your reciepe!

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LortsLoki

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

Reviewed: Oct. 13, 2010

THank you so much this was wonderful and something differnt for the use of our partidge.

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Zarahsmama

Reviewed: Oct. 15, 2009

After cooking the grouse with this recipe, I believe this is the ONLY way to cook the bird. I used a 8" casserole dish instead of shallower baking dish to house the sauce and the breasts (this somewhat poaches the meat, so you don't have to baste the meat while cooking). I also reduced the cooking time to 35 minutes and the meat came out perfectly moist. Parsley is a good addition to the sauce and for plating on top of each breast.

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Mainiac

Reviewed: Sep. 30, 2009

Real Good, I added to the baking dish some large brown mushrooms, i just cut them in half and let them bake with the partrige. When cooking was done I removed the birds and the mushrooms then made the gravy, Served with a mashed potato, Real good dinner!

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