A slow cooked autumnal treat of wild partridge and seasonal vegetables
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
