Drunken Partridge

• 4 partridges, gutted and cleaned
• 1 bottle red wine
• ½ pint chicken stock
• 1 onion, peeled and roughly chopped
• 1 carrot, peeled and roughly chopped
• 3 sticks celery, roughly chopped
• 8 juniper berries
• 15 black peppercorns
• 2 bay leaves
• 5 springs thyme
• butter or oil

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 ¾ hour.
5. Smear partridges with butter or oil.
6. Roast in oven until golden but approximately 15 minutes from done (Mark 6/400º°F/200º°C for about 30 minutes).
7. Place partridge in wine stock and transfer casserole to the oven for 30 minutes (Mark 5/375º°F/190º°C)
8. Remove partridge and keep warm.
9. Sieve cooking liquor, thicken with brown flour. Serve separately in a gravy boat or with the partridges.

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