Pot-Roast Partridge in Sour Cream

Name: Pot-Roast Partridge in Sour Cream
Ingredients: salt and pepper; 2 tablespoons finely chopped parsley; rowan jelly; salt and pepper; 150 ml (¼ pint) chicken or game stock; 150 ml (¼ pint) chicken or game stock; 60 g (2 oz) clarified butter; 300 ml (½ pint) soured cream; 4 partridge; 16 juniper berries, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Soured cream is a vital ingredient of Russian cooking. It is popular with game because it acts as a tenderiser as well as providing a succulent sauce. This is a good recipe to use if you are doubtful about the age of your birds.

Ingredients

4 partridge
16 juniper berries, crushed
60 g (2

Starter
Gluten-free

Method

Wipe the birds dry, rub them inside and out with salt and stuff the cavities with the juniper berries. Brown them on all sides in the clarified butter and place them in a casserole. Heat the stock and soured cream to just below simmering point. Pour over the partridge, cover and place in an oven heated to 170°C/325°F/gas 3.