Partridge in cider with apples & celery

Contains pork – recipe is for non-Muslims only
Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage

Prep:20 mins
Cook:40 mins

Serves 2
Easy

Nutrition per serving

kcal 1091
fat 47g
saturates 13g
carbs 24g
sugars 21g
fibre 5g
protein 118g
salt 4.4g

Ingredients

2 tbsp olive oil
2 partridge, ready-prepared by your butcher
plain flour, for dusting
150g pack smoked bacon lardons
1 onion, finely diced
2 celery sticks, cut into 4cm pieces
2 Bramley apples, cut into chunks
2 tbsp thyme leaves
2 tbsp finely chopped sage
250ml scrumpy cider
250ml good chicken stock

Method

Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').