Delicious served with crusty bread to mop up the sharp cooking juices. This dish is equally good served hot or cold.
5 partridges, cleaned and patted dry
2 onions, chopped
4 carrots, cut into matchsticks
1 tsp black peppercorns
3 bay leaves
4 garlic cloves, peeled
125ml/4fl oz white wine vinegar
75ml/2½fl oz white wine
½ lemon, sliced
chopped flat-leaf parsley, to serve
Sit the partridges in a large, flameproof, lidded casserole dish. Add the onions, carrots, black peppercorns, bay leaves, garlic cloves, vinegar, wine and oil. Season with salt and freshly ground black pepper.
Cover the casserole with a lid, bring to the boil and then simmer gently for 30 minutes. Add the slices of lemon and simmer for another 10 mintutes. After 40 minutes of total cooking time, check if the birds are cooked – the juices should run clear when the thickest part of the thigh is pierced with a skewer.
Once cooked, remove the pan from the heat and let the partridges cool in their cooking liquid.
When the partridges are cold, remove them from the cooking liquid. Remove the bay leaves and lemon slices, reserving the vegetables and a little of the cooking liquid. Carve the birds, or cut into joints
Serve the carved partridge alongside the vegetables. Sprinkle with parsley and pour over a little of the reserved cooking liquid.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.