A slow cooked autumnal treat of wild partridge and seasonal vegetables
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Wild Partridge Hot Pot
4
10 minutes
2 hours
Wild partridge with its delicately sweet flavour is paired with seasonal mushrooms and slow cooked for a perfect stew for a chilly autumn day.
Ingredients
2 wild partridge
50g butter
1 onion, chopped
250g chestnut mushrooms, chopped
2 garlic cloves, crushed
4 tomatoes, halved
4 rashers bacon
500ml chicken bone broth
1 glass of port
1 tbsp flour
1 tsp cornflour
Dried thyme
4 cloves
6 peppercorns
Sea salt & cracked black pepper
Pinch of sugar
Directions
Season the tablespoon of flour with salt and pepper, and coat the partridge
Melt the butter in an ovenproof pan and brown the partridge lightly on all sides in a pan, then carefully lift onto a plate
Add the onion, garlic, mushrooms, tomato and bacon to the same pan and season with thyme, pepper, cloves, salt and sugar and saute for a couple of minutes
Add the partridges back to the pan then add the port to deglaze. Add the stock, bring to the boil, cover and simmer for 2 hours adding more stock if it looks like its drying out.
Remover the partridges, and vegetables and set aside keeping warm, discard the cloves and peppercorns and skim off the liquid
Blend the cornflour with a little of the stock, then add to the gravy, bring to the boil until the gravy thickens
Serve your partridges with the vegetables and gravy
Wild Partridge Hot Pot
1 minute
