Braised Partridge Or Pigeon Recipe
Ingredients
| Allow one bird for 2 people | ||
| Onions and carrots | ||
| Butter | 2 Ounce | |
| 1 medium sized crisp cabbage | ||
| Rashers | 6 | |
| Pepper and salt and stock | ||
| Pepper and salt and stock | ||
Directions
Brown the birds lightly in melted butter.
Put a small onion inside each bird with knob of butter.
Place them in a stew pan, or a deep casserole, with sliced carrots and onions.
Season well.
Now round the birds tuck the bacon rolls and the cabbage, quartered and blanched.
Moisten with a little stock, and simmer for about 1 1/2 hours.
This is a good method of cooking toughish birds.
Ducks are equally good braised.
You can vary the vegetables by cooking them with buttered young turnips, olives or celery, instead of the onions and carrots.
Put a small onion inside each bird with knob of butter.
Place them in a stew pan, or a deep casserole, with sliced carrots and onions.
Season well.
Now round the birds tuck the bacon rolls and the cabbage, quartered and blanched.
Moisten with a little stock, and simmer for about 1 1/2 hours.
This is a good method of cooking toughish birds.
Ducks are equally good braised.
You can vary the vegetables by cooking them with buttered young turnips, olives or celery, instead of the onions and carrots.
Chef
