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Greywing partridge casserole

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


  • 175
    bacon, cubed
  • 25
    sunflower oil
  • 2
    partridge or baby chickens, quartered
  • 1
    onion, chopped
  • 1
    carrot, sliced
  • 2
    stalks celery, sliced
  • 2
    medium apples, sliced
  • 10
    cake flour
  • 190
    white wine or cider
  • 190
    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
    cream or natural yoghurt


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).

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