Greywing partridge casserole

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 175
    g
    bacon, cubed
  • 25
    ml
    sunflower oil
  • 2
    partridge or baby chickens, quartered
  • 1
    onion, chopped
  • 1
    carrot, sliced
  • 2
    stalks celery, sliced
  • 2
    medium apples, sliced
  • 10
    g
    cake flour
  • 190
    ml
    white wine or cider
  • 190
    ml
    chicken stock
  • 1
    bouquet garni (sprig of parsley, thyme and a fresh or dried bay leaf tied together in a muslin cloth
  • salt and milled black pepper
  • 150
    ml
    cream or natural yoghurt
 

Method

 
Fry bacon in oil in a heavy-based saucepan. Remove bacon. Sauté partridge in saucepan until browned all over. Remove. Add vegetables and apples and fry for a few minutes. Add flour and stir for a minute before adding wine, stock and bouquet garni. Season to taste. Return meat to saucepan, cover with a tight-fitting lid and cook slowly for 1 to 2 hours, or until meat is tender. Remove to a serving dish and keep warm. If sauce is too runny, boil to reduce and thicken. Remove bouquet garni. Add cream and pour over partridge. Surround with crisp croûtons. TOTAL KILOJOULE COUNT: 10 550 kJ (2 520 Cal). A portion: 2 640 kJ (630 Cal).
 

Read more on: shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.