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Partridge Hot Pot

For years the English or Gray Partridge has been in  decline but today, with careful management, it is making a come back  

  • Prepare: 10 Minutes
  • Cook: 1 Hour
  • Serves 4
Ingredients & instructions

Brace of Partridge

Seasoned Flour

2oz Butter

1 Chopped Onion

1 Crushed Clove of Garlic

½ lb Button Mushrooms

4 Tomatoes, Halved

4 Slices of Ham, Chopped

Pinch Dried Thyme

4 Cloves

6 Peppercorns

Salt, to Season

Sugar, Pinch

1 Glass of Port Wine

1 Pt Chicken stock

A little Cornflour

Cover the partridge with the seasoned flour

Melt the butter in a pan and brown the partridge lightly on all sides

Add the onion, garlic mushrooms, tomato, ham, thyme, pepper, salt and sugar to the pan

Combine the port with the stock and pour over, bring to the boil, cover and simmer for 2 hours add more stock if needed, the partridge should be tender.

Remover the partridges, and vegetables and set aside keeping warm, discard the cloves and peppercorns and skim off the liquid.

Blend the corn flour with a little water and add to the gravy, bring to the boil until the gravy thickens

Serve your partridges in a dish with the vegetables and gravy pored over the top.

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