Potted partridge was part of my proposal dinner (she said yes, so clearly, this dish is the bomb)
This is part of my seduction supper. Those of you who read this blog regularly may remember this was the meal that I prepared to convince my lovely wife to take me as a husband within five days of meeting me, hawks, falcons, guns, dogs and all (she had no idea what she was getting into).
Anyway Abby loves this dish – she’s been begging me to make it again, and finally, her wish is my command.
Take 2 oven-ready partridges (you can buy them this way or post on how to prep from fresh to follow shortly), put them in a saucepan with 1 chopped up leek, 1 onion, 1 chopped carrot, 1 vegetable stock cube for good measure, 1 bay leaf, and a pinch of cracked black pepper. Cover with water, place lid on and bring to the boil. Allow to simmer for around 1 hour (top up with water if needed).
Then remove from the heat and allow to cool
Once the pan has dropped in temperature to the point you are able to handle the contents, strain the stock into a clean pan, then take the partridges and pull all the meat from the bones into the pan of stock (it’s best if you tear the meat into very fine strands). Then place back on a low heat (without the lid) and add a good slug of brandy. Allow the stock to reduce down by about three quarters. Then turn off the heat and spoon the meat and reduced stock mix into air-tight jars. Add a good knob of butter on top. Pop the lid on and place in an oven set to 90c/194F for about 15 mins
Remove from the oven, keep the lids on and allow to cool. Once at room temperature keep refrigerated or frozen.
When you are ready to eat, allow them to warm to room temperature and serve with crispy french toast and good salty butter, or soft cheese.
And here’s what you can do with the leftovers.
NB. I will not be held liable for women going week at the knees and marrying you for this dish.
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Very nice, great work
Thank you it is really worth the effort two partridges will make around 4 4oz jars perfect for dinner parties just be careful who you invite.
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Like the sound of this recipe, although it is quite different from the one I use from Norfolk which I understand was the way of keeping excess partridges on big estates after large shoots. Here it is:
Take a large cast iron frying pan with plenty of butter and heat to near smoking. Drop the prepared partridge into the hot fat and sear the outside turning to ensure the birds seared all over but not burnt. Transfer the birds to a larger casserole dish and pack in tightly. Cover with dry white wine or dry/amontillado sherry add plenty of fresh thyme pr better still lemon thyme and season with a little sea salt and cracked black pepper. Cook in a moderate oven until the flesh falls from the bones. This dish can be eaten hot or taken from the oven and stored on a cool pantry virtually indefinitely provided that the birds are completely covered with solidified butter.
You will note I am not giving quantities since this is one of those dishes that one makes according to the size of the containers! The larger the casserole dish the more the birds needed to fill it!
Let me know what you think