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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Partridge Casserole
Created by admin, Monday, 29 November 1999
Description
Simple to prepare and delicious to eat.

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

2 partridges, plucked drawn and jointed

2 medium onions, sliced

2 sticks of celery, sliced

1/4lb / 110g mushrooms, washed and sliced

4 oz / 110g bacon chopped (remove rind first)

1 tbsp oil

1 oz / 25g butter

3 level tbsp flour

1/4 pint / 150 ml stock

15 oz / 425g tin of tomatoes

1/4pint / 150ml red wine

salt and pepper

Notes

180 deg C, 350 deg F, gas mark 4
Partridge Casserole

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

Fry onions, celery, mushrooms and bacon in the oil and butter for about 5 minutes until golden brown.
Remove from the pan with a slotted spoon and line the base of a casserole dish with them.

Fry the partridge joints in the oil and butter for about 5 minutes until lightly browned. remove from pan with slotted spoon and place on the vegetables in the casserole.

Stir the flour into the fat in the pan and cook for 2-3 minutes. Gradually stir in the stock, bring to the boil and continue to stir until it thickens.

Add the tomatoes, salt, pepper and wine and pour the sauce over the partridge joints.

Cover and cook in the centre of a hot oven until the partridge joints are tender.

Serving Suggestion

Roast potatoes and a selection of green vegetables
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Recipe of the Day

Cajun spiced barbecued breast of Pheasant
Created by admin
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Devised by Jose Souto, Westminster Catering College

A simple quick way to enjoy the king of game birds. In this recipe we are going to be using the breast only cooking them lightly on a BBQ or in a grill pan. The gamey flavour of the pheasant marries well with the spicy Cajun seasoning and when we paired this with a cool fruit salsa or yoghurt based dipping sauce the flavours compliment each other. The cooling of the sauces cleanses the pallet comfortably after the harshness of the spice and adds to the summery feel of this dish.