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Our aim is a simple one; to produce and offer a fantastic range of quality British game and poultry, full of flavour, reasonably priced, for all to enjoy!

Partridge Hot Pot

Serves: 4
0 mins
90 mins

4 oven ready partridges
2 tbsp light olive oil or vegetable oil
1kg medium size potatoes, peeled and thinly sliced
2 leeks, sliced
2 tbsps plain flour
300ml chicken or vegetable sto
150ml medium dry cider
1 tsp soft lift brown sugar
3-4 sprigs tender young thyme, roughly chopped2
25g butter

1. Preheat the oven to 160C/Gas Mark 4. Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 mins, turning several times until well browned on all sides. Transfer to a plate. Meanwhile par-boil the potato slices in a large pan of boiling water for 2 mins only. Drain and rinse in cold running water.

2. Add the remaining oil to the casserole; fry the leeks for 3-4 mins, stirring occasionally until browned. Stir in the flour, scraping up any juices stuck to the bottom of the pan. Remove from the heat. Gradually stir in the stock and then the cider, thyme and brown sugar.

3. Return the partridge to the casserole, pushing them amongst the vegetables. Season with salt and freshly ground black pepper. Cover with overlapping slices of potato and dot with the butter.

4. Bake for 1¼-1½ hours or until the potatoes are tender and golden brown.


This recipe is reproduced with the kind permission of Game-To-Eat. The accompanying image has also been provided by Game-to-Eat and is covered by copyright.

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