In Greece and Cyprus partridges are a beloved type of game that’s usually cooked on the stove. Abroad, however, partridges are considered to be one of the best-quality and most sought-after gourmet delicacies. Partridges are often associated with festive dinners and gatherings, such as those of Christmas. If you roast them alongside quinces, and pair them with Oenou Yi-Ktima Vassiliades’ Oíkade, the new red single-variety wine, from the Cypriot indigenous variety Yiannoudi, you really don’t need much more for your festive gathering!

Ingredients (4 people):

  • 4 partridges, cleaned, washed and pat dried
  • 6 quinces, cut into quarters
  • 2 tbsps olive oil
  • 2 tbsps butter
  • 4 onions, peeled and cut into quarters
  • 4 garlic cloves, minced
  • 100 gr. bacon, cut into cubes
  • 2 bay leaves
  • 2-3 thyme sprigs
  • 4 tsps flour
  • 6 tbsps brandy
  • 300 ml Playiá White Dry
  • 150 ml chicken or vegetable broth
  • Salt & pepper


  1. Preheat the oven to 180oC.
  2. Heat the oil and butter in a large pan and sauté the partridges, sealing them on all sides for 5 minutes. Transfer to an ovenproof dish.
  3. Put the onion, garlic and bacon in the pan and sauté for 5 minutes.
  4. Add the bay leaves and quinces and sauté for another 2 minutes.
  5. Transfer the ingredients to the pyrex with the partridges. Add the thyme sprigs and season with salt and pepper.
  6. Bake in the oven for 45 minutes.
  7. When cooked, remove the contents (partridges, onions, quinces) from the pan and let them rest.
  8. Scrape all the remaining juices from the pyrex and transfer them to the pan. Add the flour and heat the mixture until it thickens.
  9. Add the brandy, wine and broth and boil for 2-3 minutes to set the sauce. Season with salt and pepper.
  10. Strain the sauce.
  11. Serve the partridges with quinces and their sauce, next to a glass of Oíkade from Oenou Yi-Ktima Vassiliades!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.