Partridge Recipie

[tubba 38]

Hello, has anyone got any easy partrige recipies? as i am no chef. Cheers

[juckler123 707]

Me neither i skin them stuff them with bay leaves and a bunch of thyme then cover them with streaky bacon keeps them nice and moist.

[Richie10 345]

Pluck them and poach in cider and a few herbs and onion.

[Bobbbiejean 0]

Help have to cook fresh partridge.......??

[bert the fert 28]

Brown the trussed birds in a hot pan. Blanch some large leaves of savoy cabbage and use one leaf per bird to wrap in. Place birds in a close fitting casserole dish. Sauté diced onion, garlic, sliced carrot, leek, and celery. Add to casserole. De-glaze pan with dry white wine, and pour over the birds. Add good quality chicken stock, and a bouquet garni of thyme, parsley stalks, and bay leaf, and plenty of cracked black pepper. [ there should be enough salt in the chicken stock to not add any extra, but you taste and test at the end of cooking ]

 

Cover and braise in a med to low oven until tender. To make sauce, pour off the cooking liquid into a sauce pan. Bring to a boil. Mix two or three tbl spoons of butter with roughly equal quantity of plain flour [ my mother always called this kneaded butter but its official name is buerre manié ] Fleck the kneaded butter into the simmering stock whilst whisking briskly. When sauce is thickened, serve birds [ which have been kept warm in casserole dish ] with a mash of potato, celeriac, butter, cream, nutmeg, and seasoning, and the braised veg from the casserole.