Partridges stewed in white wine

02.071.02

Serves 4; cooking time up to 1.75 hours

2oz butter
4oz mild streaky bacon
4 partridges
5 tbsp brandy (warmed)
8 tbsp white wine
4 [tbsp?] meat or game stock (use water if no real stock available)
Little bouquet of bay leaf, parsley, thyme, and crushed clove of garlic


Pre-heat oven at 180C (350F, gas mark 3)

Chop bacon and put with 1oz of the butter in a heavy pan just big enough to hold the four birds. When the runs, put in the birds, breast downwards (remove any skewers).

After 2–3 minutes, pour in warmed brandy and set light to it. Shake the pan so that the flames spread; when they have died down, add the wine. Let it bubble for a minute, then add the stock and bouquet.

Cover the pan with paper or foil and a well-fitting lid. Transfer to oven and cook for 1.5–1.75 hours for older birds or 30–40 mins for young partridges..

Pour off all the liquid into a wide pan and keep the birds hot in a serving dish. Reduce the liquid by fast boiling to about half original volume.

Take off heat and add second ounce of butter. Shake pan until butter has melted and given the sauce a slightly glazed appearance [memo: depending on the fate of the remainder of the bottle of wine, cook may also have a glazed appearance by this stage]. Pour it over partridges.

Serve with a puree of brown lentils or celeriac and potatoes.

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