pot roast partridge
serves two
2 partridges
a splash of olive oil
a slice of butter
½ carrot, finely diced
½ stick of celery, finely diced
½ onion, finely diced
60ml white wine
300ml of chicken stock
1 bayleaf
a sprig of thyme
a few sage leaves
salt + black pepper
chopped parsley
Heat a splash of oil and a slice of butter in a casserole. Season the birds and brown them all over in the butter/oil. Remove. Add the vegetables to the casserole and fry until starting to colour. Add the wine and boil for a minute then add the stock. Return the partridges to the pot, cover and simmer for 20 minutes. Remove the birds to rest a while. Strain the sauce into a pan, reduce a little and season. Add some chopped parsley and stir. Put the partridges onto two plates and pour over the sauce.
2 partridges
a splash of olive oil
a slice of butter
½ carrot, finely diced
½ stick of celery, finely diced
½ onion, finely diced
60ml white wine
300ml of chicken stock
1 bayleaf
a sprig of thyme
a few sage leaves
salt + black pepper
chopped parsley
Heat a splash of oil and a slice of butter in a casserole. Season the birds and brown them all over in the butter/oil. Remove. Add the vegetables to the casserole and fry until starting to colour. Add the wine and boil for a minute then add the stock. Return the partridges to the pot, cover and simmer for 20 minutes. Remove the birds to rest a while. Strain the sauce into a pan, reduce a little and season. Add some chopped parsley and stir. Put the partridges onto two plates and pour over the sauce.
