Stewed partridges

This is a typical English partridge stew.  It is full of flavour and the partridge is tender  and not at all dry.

Preparation Time: 15 Mins

Cooking Time: 2¼ Hrs

Total Time: 2½ Hrs

Ingredients

For 4 servings…

1 brace            Partridges  - halved   

60 gms            Butter       

4 slices            Ham  - lean, diced    

1 clove             Garlic  - skinned       

4                    Tomatoes  - halved   

230 gms           Mushrooms

4                    Cloves       

1 pinch            Thyme      

1 pinch            Sugar       

6                    Peppercorns            

                     Salt          

1 small glass      Port          

90 cl               Stock        

For the gravy

30 gms            Butter       

1 tbs               Flour        

To serve

4 triangles        Toast        

Method

Brown the partridge halves in the butter and then put them in a casserole with the ham, the garlic, tomatoes, mushrooms, cloves, thyme, sugar, peppercorns, salt, wine and enough stock to cover them.  Simmer the birds very slowly for 2 hours, when they will be tender enough to melt in the mouth.

Serve them on a dish, heaped up with the vegetables and ham, surrounded by the gravy.  Place triangles of toast round the dish.

To make the gravy…

Make a roux from the butter and flour.  Over a gentle heat whisk in juice from stewing the partridges a little at a time.  Keep whisking until a nice smooth gravy is achieved.

Wine recommendations

A red Bordeaux-style wine.x

Conventional

     Saumur-Champigny

Interesting

     Bourgueil

     Côtes de Bourg