Potted Partridge

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 partridges
  • 8oz butter
  • ½ pint game stock


    Season the birds inside and out and put a lump of butter in each. Put into a casserole with some good stock and the rest of the butter, cover with a double layer of cooking foil and a lid and cook at 325°F, 170°C, gas mark 3 for one and a half hours. Leave until cold, when the butter will form a seal on top. Do not uncover until they are to be eaten; they will keep for several days.