Partridge Pot Roast

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A hearty, nourishing and delicious pot roast. Partridge pot roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red rhone wine to aid digestion is suggested. Another recipe shared with you from

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Steps

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In a large frying pan melt the butter over moderate heat.

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When the foam subsides , add the onions and carrots and cook stirring occasionally , for 5 to 7 minutes , or until the onions are soft and translucent , but not brown.

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Using a slotted spoon , transfer the vegetables to a large flameproof casserole.

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Set aside.

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Add the bacon and mushrooms to the pan and cook , stirring frequently , for 5 minutes , or until the bacon is crisp and has rendered most of its fat.

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With a slotted spoon , transfer the bacon mixture to the casserole.

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Place the partridges in the pan and cook , turning them occasionally , for 6 to 8 minutes , or until they are lightly and evenly browned.

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Remove the pan from the heat and transfer the partridges to the casserole.

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Add the salt , pepper and bouquet garni.

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Pour the beef stock and red wine over the partridges.

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Place the casserole over high heat and bring the liquid to the boil.

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Reduce the heat to low , cover the casserole and cook , stirring occasiona.

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Ingredients

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partridges, unsalted butter, onions, carrots, bacon, mushroom, salt, black pepper, parsley, thyme, bay leaf, beef stock, red wine, fresh parsley, white flour