Recipe by The Highdown Inn
- 4 whole partridge
- 1 medium size onion
- 1 large carrot
- 1 stick of celery
- 6 rashers of smoked streaky bacon
- 150ml of white wine
- 25ml of brandy
- Bunch of sage and thyme
- Vegetable stock cube
- 2 pints of boiling water
Dice the onion, carrot, celery and bacon. In a ovenproof pan add 25ml of olive oil and heat then add the aromatics (onion, carrot, celery) and bacon.
Season with salt and pepper, and cook until soft (approx 4mins) then add the partridge to the pot to brown off, regularly turning to get each side.
Once browned off add the vegetable stock cube to two pints of boiling water and mix to dissolve cube, add stock and chopped sage and thyme then add to the pot to cover the partridge.
Put a lid on or cover with tin foil and place in a pre-heated oven (200ºC) and cook for 50 minutes. Once cooked remove partridge from stock, reduce stock and thicken with a suitable thickener, and then serve accompanied by seasonal vegetables.