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Ingredients:
2 plucked and dressed partridges.
2 onions
4oz (100g) button mushrooms
2 pints of good vegetable stock
A sprig of fresh thyme
Method.
Finely chop the 2 onions and place in a saucepan with a little butter or olive oil. Sweat the onions off over a low heat.
When soft, add the whole partridges and turn a few times until their skin starts to brown. Then add the vegetable stock and bring to the boil. Cut the button mushrooms in half and add them to the pot. Then lower the heat to a slow simmer and leave for approximately one hour.
After an hour the partridges will be cooked through. Remove from the heat and pull the meat from the carcasses and place it back into the pot, with the mushrooms and stock, and add the sprig of fresh thyme. Once done, return to the heat for a few minuets. Then serve with warm crusty buttered bread.
2 plucked and dressed partridges.
2 onions
4oz (100g) button mushrooms
2 pints of good vegetable stock
A sprig of fresh thyme
Method.
Finely chop the 2 onions and place in a saucepan with a little butter or olive oil. Sweat the onions off over a low heat.
When soft, add the whole partridges and turn a few times until their skin starts to brown. Then add the vegetable stock and bring to the boil. Cut the button mushrooms in half and add them to the pot. Then lower the heat to a slow simmer and leave for approximately one hour.
After an hour the partridges will be cooked through. Remove from the heat and pull the meat from the carcasses and place it back into the pot, with the mushrooms and stock, and add the sprig of fresh thyme. Once done, return to the heat for a few minuets. Then serve with warm crusty buttered bread.
