Pot-Roast Partridge with Shallots

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 4 partridge
  • 100 g ( oz) unsalted butter
  • 2</


Mix the parsley with 30 g (1 oz) of butter and season with salt and pepper. Place a knob of the parsley butter inside each bird. Add the oil with 15 g (½ oz) of the butter in a flameproof casserole and brown the birds all over. Remove the birds and discard the fat. Add 30 g (1 oz) of the butter to the casserole and the sliced shallots. Stir them for a few minutes to soften. Smear any remaining