Sir Andrew Barnard's Partridge Stew
Serves 4
4 Partridges
300ml (½ pint) Chicken Stock
225g (8oz) Streaky Bacon
150ml (¼ pint) Port
4 Small Onions, peeled and quartered
15g (½oz) Butter
1 tbsp Oil
12 Peppercorns
3 Bay leaves
2 tbsp White Wine Vinegar
2 tsp Plain Flour
Salt and Pepper
Pre-heat oven to 170°C: 325°F: Gas 3.
Cut the bacon into 2.5 cm (1 inch) squares.
Place the bacon in a flameproof dish with the oil and allow it render down over a gentle heat for a few minutes.
Increase the heat and brown the partridges on all sides.
Remove the partridges.
Add the onions and allow soften, but do not colour.
Add the peppercorns, bay leaves, vinegar, stock and port.
Season the partridges and return to dish.
Cover with kitchen foil and a well-fitting lid.
Bake for 1½ hours.
Remove the partridges and onions.
Skim the fat from the liquid, strain.
Mix the butter with the flour into a paste.
Bring the liquid to the boil.
Reduce to a simmer and gradually add in the flour paste a little at a time, stirring constantly.
Simmer for 3-4 minutes until the sauce has thickened.
Pour over the partridges and onions to serve.
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