Hungarian Partridge Ragoût

Name: Hungarian Partridge Ragoût
Cuisine: Hungarian
Ingredients: 450 g (1 lb) mixed vegetables such as carrots, parsnips, celeriac, kohlrabi, sliced; 450 g (1 lb) mixed vegetables such as carrots, parsnips, celeriac, kohlrabi, sliced; 1 medium-sized onion, finely chopped; 60 g (2 oz) unsalted butter; 250 g (8 oz) mushrooms, sliced; 450 g (1 lb) mixed vegetables such as carrots, parsnips, celeriac, kohlrabi, sliced; 450 g (1 lb) mixed vegetables such as carrots, parsnips, celeriac, kohlrabi, sliced; 450 g (1 lb) mixed vegetables such as carrots, parsnips, celeriac, kohlrabi, sliced; 300 ml (½ pint) soured cream; 300 ml (½ pint) partridge or chicken stock; 300 ml (½ pint) partridge or chicken stock; 3 strips of lemon peel; 1 tablespoon of chopped fresh coriander to decorate; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon arrowroot; 1 tablespoon oil; 140 g (5 oz) lean unsmoked bacon, cut into strips; 4 partridge

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

4 partridge
1 tablespoon oil
140 g (5

Europe
Hungary
Main course
Gluten-free
Eastern Europe

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