Partridge Pot au Feu

Category : Food

This is a perfect seasonal warmer for you. Its great to eat after a stroll in the country side.  Come home to the glorious smell of a slow cooked game bird.

1 Partridge
3 rashers of Streaky Bacon
½ Onion
2 Carrots
1 Leek
2 cloves of Garlic
1 Celery Stalk
3 sprigs of Thyme
½ Bay Leaf
500ml Chicken Stock
Salt and Pepper

Dice all of your vegetables to about a cm square dice, not the garlic leave that whole.
Ask your butcher for the partridge to be oven ready.
Wrap your partridge in the bacon.
In an oven proof pan lightly colour your vegetables, remove once coloured and drain them off.
In the same pan add your chicken stock and herbs, bring to steaming add the partridge and vegetables.
Turn the heat off, put a lid on and place in the oven at 160°c for about half an hour.
Your Partridge will be cooked right through, but should come out nice and moist.
Serve with the Vegetables and stock as a sauce.
For extra body its great with a little pearl barley.

Happy Cooking!