- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus 20 mins for macerating
- Effort: easy
- 100 g raisins
- 4 tbsp brandy
- olive oil
- 2 large shallots, peeled and finely chopped
- 2 thick rasherssmoked streaky bacon, cut into lardons
- 2 sticks celery, cut into crescents
- 2 large carrots, peeled and cut into small batons
- 2 prepared plump partridges, halved down the backbone
- salt and freshly ground black pepper
- 50 ml medium dry sherry
- 150 ml good chicken stock
- 1 bay leaf
- sprigs thyme
- 8-10 brussels sprouts
- finely chopped parsley, to serve
Tips and Suggestions
This dish can be frozen at the end of step 4. Allow it cool down completely before freezing. To serve, allow the casserole to thaw, then warm through gently either in the oven or on top of the stove before adding the Brussels sprouts.
1. Put the raisins in a dish and pour over the brandy. Cover and leave to macerate for 15-20 minutes.
2. Heat a splash of olive oil in an enamelled cast iron casserole and fry the shallots, bacon, celery and carrot for one minute. Remove with a slotted spoon and set aside.
3. Season the halved partridges with salt and pepper. Add a knob of butter to the cooking pot and put the partridge halves in skin sides down and cook for one minute to brown.
4. Drain the sultanas, reserving the brandy and pour it over the partridges and flambé. Return the vegetables and bacon to the pot along with the sultanas, bay leaf, thyme and seasoning. Pour over the sherry and cook hard for a minute or two before adding the stock. Cover, bring to the boil and simmer for 20 - 25 minutes.
5. Finely shred some Brussels sprouts and blanch in boiling water for two minutes, drain and refresh in iced water.
6. Remove the partridge halves from the pot and keep warm. Drain off and reserve most of the sauce. Stir the Brussels sprouts through the braised vegetables, bacon and sultanas.
7. Place a mound of vegetables, bacon and sultanas into the centre of pre-warmed serving plates and top each with half a partridge. Spoon over the sauce and sprinkle with the parsley to serve.
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