Sometimes, just a few simple ingredients are all you need. Beans, carrots and bacon pair perfectly with partridge for a great autumnal dish.
Serves 4
-
- 4 oven ready partridges
- 50g carrots, peeled and diced
- 50g whole peeled shallots
- 200g diced smoked bacon
- 50g cannellini beans
- 50g borlotti beans
- 1 litre game stock (essential)
1. Sear the partridges in a hot pan (with fitted lid) and season well. Remove them and set aside.
2. Add the shallots, bacon and carrots to the pan and sauté for a few minutes.
3. Return the partridges and add the beans and stock. Place on the lid.
4. Cook in a hot oven preheated to 180C / Gas 4 for 30 minutes (depending on size). Allow to rest, then serve in china bowls.