Stuffed Game Casserole

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 partridges or pheasants
  • ¼ pound lean veal, finely chopped
  • ¼ pound</


Clean partridges and stuff with the following mixture: finely chopped livers and hearts of the birds combined with finely chopped veal and ham, moistened with cognac and flavoured with salt, pepper and spices.

Truss birds firmly and wrap each one in fat salt pork or a slice of fat bacon; place in a fireproof casserole with 2