Recipes for partridge
- Thread starter Shewie
- Start date
hi
my way with partridge is to hang for max 7 days, skin and draw devide each bird into 2
fry 1 onion sliced with clove of garlic ( I use 2 ) untill soft in olive oil then add to casserole
fry to seal the partridge and add to the casserole degalze the frying pan with vintage dry cider and add to casserole with enough cider to just cover the birds add button mushrooms 2 bay leaf and fresh thyne or 1/2 tea spoon dried. lid on casserole and cook in centre of oven at 160 deg C for 45 min or untill tender. Once cooked remove birds and reduce the stock and add a little plain flour to make gravy. If you use cast Iron casserole you can cook on top of the stove or on open fire.
The partridge although small I think is the best eating - this recipie also works well with Pheasent
enjoy Cliffc
my way with partridge is to hang for max 7 days, skin and draw devide each bird into 2
fry 1 onion sliced with clove of garlic ( I use 2 ) untill soft in olive oil then add to casserole
fry to seal the partridge and add to the casserole degalze the frying pan with vintage dry cider and add to casserole with enough cider to just cover the birds add button mushrooms 2 bay leaf and fresh thyne or 1/2 tea spoon dried. lid on casserole and cook in centre of oven at 160 deg C for 45 min or untill tender. Once cooked remove birds and reduce the stock and add a little plain flour to make gravy. If you use cast Iron casserole you can cook on top of the stove or on open fire.
The partridge although small I think is the best eating - this recipie also works well with Pheasent
enjoy Cliffc
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