Partridge casserole

You could make this recipe using pheasants if you prefer.

Serves  6 hungry people:


  • 6 partridges
  • 4 or 5 tablespoons olive oil
  • 6 thick rashers streaky bacon, diced
  • 4 small or two large onions
  • 4 garlic cloves sliced
  • 3 carrots, sliced
  • 1 red pepper, diced
  • 2 bay leaves
  • 2 teaspoons black peppercorns,
  • 4 sprigs thyme
  • 5 sprigs flat-leaf parsley, chopped
  • 1 bottle dry white wine
  • 2 tablespoons sherry vinegar
  • one pint game or chicken stock
  • salt & pepper


  • Pre-heat your oven to 180 C.
  • Heat a heavy oven-proof casserole with the olive oil.
  • Place the partridges in it and brown on all sides and then remove.
  • Add the bacon.
  • Peel and finely chop the onion, frying with the bacon until opaque in the casserole.
  • Add the garlic, then the carrots and peppercorns.
  • Sauté gently for 7 or 8 minutes until the onions are opaque.
  • Put the partridges back into the casserole, adding the bay leaves, a small pinch of salt, the thyme, white wine, vinegar and stock.
  • Cover and simmer in a medium oven for 45 to 60 minutes.
  • Remove them to a hot serving dish.
  • A little cream or crème fraîche can be added at the last minute for a luxurious creamy finish.
  • Serve on piping hot plates with a spoonful or two of the sauce and some creamy mashed potato.