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Hungarian Partridge Ragoût
- Serves
6
- Difficulty
Medium
Published 1989
Ingredients
4 1 tablespoon 140 g 5
Method
Cut the partridge into serving pieces. The carcases can be used to make the stock. Heat the oil in a flameproof casserole and fry the bacon until lightly browned. Add half the butter and onion and fry until transparent. Remove the onions and bacon with a slotted spoon and set aside. Add the rest of the butter and brown the partridge joints, then add the vegetables and mushrooms, season and stir
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