Drunken Partridge

(Serves 4) Method:
  1. Brown onion in large casserole dish.
  2. Add carrot, celery, continue cooking for a couple of minutes.
  3. Add wine, chicken stock and herbs and spices.
  4. Bring to the boil, cover and simmer for at least hour.
  5. Smear partridges with butter or oil.
  6. Roast in oven until golden but approximately 15 minutes from done (Mark 6/400F/200C for about 30 minutes).
  7. Place partridge in wine stock and transfer casserole to the oven for 30 minutes (Mark 5/375F/190C)
  8. Remove partridge and keep warm.
  9. Sieve cooking liquor, thicken with brown flour. Serve separately in a gravy boat or with the partridges.
Serve with celeriac mash, leeks and red cabbage.