Partridge have a subtle flavour, young birds, are best served simply roasted, pan-fried of grilled. Later the more mature birds are best braised or slow cooked as with this recipe. Partridge are small birds and one will generally serve only one person, though larger birds may be enough for two.
The open season for grey and red-legged partridge shooting runs from September 1st to February 1st. So this delicious game bird only has a few weeks left to appear on our shop counter – come in and see us soon.
Serves: 4 Preparation: 20 mins Cooking: 1 hour and 40 mins
Ingredients for Partridge Hot Pot
2 tbsp light olive oil or vegetable oil
4 oven ready partridges from Morley Butchers
1kg medium size potatoes, peeled and thinly sliced
2 leeks, sliced
2 tbsps plain flour
300ml chicken or vegetable stock
150ml medium dry cider
1 tsp soft lift brown sugar
3-4 sprigs tender young thyme, roughly chopped
- Preheat the oven to 160C/Gas Mark 4.
- Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 mins, turning several times until well browned on all sides. Transfer to a plate. Meanwhile par-boil the potato slices in a large pan of boiling water for 2 mins only. Drain and rinse in cold running water.
- Add the remaining oil to the casserole; fry the leeks for 3-4 mins, stirring occasionally until browned. Stir in the flour, scraping up any juices stuck to the bottom of the pan. Remove from the heat. Gradually stir in the stock and then the cider, thyme and brown sugar.
- Return the partridge to the casserole, pushing them amongst the vegetables. Season with salt and freshly ground black pepper. Cover with overlapping slices of potato and dot with the butter. Bake for 1¼-1½ hours or until the potatoes are tender and golden brown.
This Partridge Hot Pot recipe comes from Game to Eat. They have lots of information about game along with a selection of game recipes. They produce their own free recipe books which are available in the shop. If you are looking for some cooking ideas for game cooking pick one up from the shop.