Stewed Partridge is a traditional British recipe (based on a French original) for a classic dish partridges stewed with bacon, olives, onions and mushrooms in a white wine and bouillon base. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Partridge.
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Ingredients:
3 tbsp butter
2 partridges
2 slices pork back fat
180g bacon or ham
60g green olives, pitted
10 baby onions
8 mushroom caps
1 tsp thyme leaves
1 tsp cornflour (cornstarch)
60ml white wine
60ml bouillon
salt and freshly-ground black pepper
Method:
Season the partridges inside and outside with salt and black pepper. Secure a strip of the pork back fat across the breast of each with string then melt the butter in a flame-proof casserole and use to brown the pigeons all over.
Bring a pan of water to a boil, add the bacon and olives and blanch for 2 minutes before draining. Add to the pan with the pigeons then stir in the onions and mushrooms. Cook until browned then add the thyme, white wine and bouillon. Mix the cornflour to a smooth slurry with a little water then whisk into the casserole. Bring to a simmer, cover and cook gently for 60 minutes.
Adjust the seasoning to taste and serve with mashed potatoes.
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