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    Pot-Roast Partridge

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    Pot-Roast Partridge

    Erla Agustsson uses ptarmigan, but any game bird will work well.

    • Preparation time: 75 minutes
    • Cooking time: 60 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6


    • 6 partridge, cut into leg and breast portions (reserve the carcasses)
    • 1 litre cold water
    • 1 carrot, peeled and chopped
    • 1 onion, peeled and stuck with a clove
    • 1 stick of celery, chopped
    • 1 bay leaf
    • Salt and freshly ground pepper
    • 75g unsalted butter
    • 25g plain flour
    • 50ml double cream


    1. First make the stock: place the carcasses in a large pan and pour over the water. Add the carrot, onion, celery and bay leaf and season with salt. Bring to the boil, then cover and simmer for 1 hour. Strain (you should have about 300ml liquid).
    2. Melt 50g of the butter in a large casserole, and brown the partridge portions over a medium heat. (You may need to do this in batches). Return all the meat to the pan, add just enough boiling water to barely cover the meat, and a pinch of salt. Simmer, partly covered, for 1 hour.
    3. When the meat is nearly done, make the sauce. Heat the 300ml stock in a small pan. Melt the remaining butter in a separate pan and stir in the flour. Cook for 1-2 minutes, then slowly whisk in the hot stock. Cook for 4-5 minutes till thickened, then add the cream. Season; serve with the partridge.

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