- 2 tbsp light olive oil or vegetable oil.
- 4 oven ready partridges.
- 1kg medium size potatoes, peeled and thinly sliced.
- 2 leeks, sliced.
- 2 tbsps plain flour.
- 300ml chicken or vegetable stock.
- 150ml medium dry cider.
- 1 tsp soft light brown sugar.
- 3-4 sprigs tender young thyme, roughly chopped.
- 25g butter.
- Preheat the oven to 160C/Gas Mark 4.
- Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 mins, turning several times until well browned on all sides.
- Transfer to a plate.
- Meanwhile par-boil the potato slices in a large pan of boiling water for 2 mins only.
- Drain and rinse in cold running water.
- Add the remaining oil to the casserole.
- Fry the leeks for 3-4 mins, stirring occasionally until browned.
- Stir in the flour, scraping up any juices stuck to the bottom of the pan.
- Remove from the heat.
- Gradually stir in the stock and then the cider, thyme and brown sugar.
- Return the partridges to the casserole, pushing them amongst the vegetables.
- Season with salt and freshly ground black pepper.
- Cover with overlapping slices of potato and dot with the butter.
- Bake for 1Â¼-1Â½ hours or until the potatoes are tender and golden brown.
Courtesy of “Game to Eat”.