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Sir Andrew Barnard's Partridge Stew




Source of Recipe


the web


Recipe Introduction


School children, it seems, have always complained about school food. A fifteenth century schoolboy wrote to his parents 'I have no delight in beef and mutton and such daily meats, I would only have a partridge set before us or some other such, in especial small birds that I love passing well'. He was right, partridges are extremely good, particularly plain roasted. However, if you can only obtain older birds - partridge or pigeon, this recipe will make them tender and delicious. The recipe is equally as good with pigeon.




List of Ingredients




Streaky bacon - 225g (8 oz)
Oil - 1 tbsp
Partridges or pigeons - 4
Onions - 4 small, peeled and quartered
Peppercorns - 12
Bayleaves - 3
White wine vinegar - 2 tbsp
Chicken stock - 300 ml (½ pint)
Port - 150 ml (¼ pint)
Salt and pepper
Butter - 15g (½ oz)
Plain flour - 2 tsp



Recipe



Cut the bacon into 2.5 cm (1 inch) squares. Put the bacon in the bottom of a flameproof casserole dish with the oil and let it render some of its fat over a gentle heat.

Brown the partridges all over in this and remove them to a dish.

Add the onions and let them soften a little in the bacon fat. Add the peppercorns, bayleaves, vinegar, stock and port, a very little salt and plenty of freshly ground pepper.

Season the partridges and return them to the casserole, cover with a sheet of kitchen foil and then a well-fitting lid and place in the oven at 170 °C / 325 °F / Gas 3 for 1½ hours.

Remove the birds, place the onions round them with a slotted spoon, skim the fat from the liquid, strain it and thicken it with the butter mashed to a paste with the flour.

Let it boil over a moderate heat while you drop in pieces of the paste. When the sauce has thickened cook it for 2-3 minutes more, taste for seasoning then pour it over the birds and onions.

Serves 4.