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Pot-Roast Partridge in Sour Cream
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1989
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 16 60 g 2
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.
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