Simon © 2011
PARTRIDGE WITH PEARS (Serves 2)
Either 1 bird per person or 1 bird between two
2 – 3 pears, quartered and cored, skin left on
300ml/ 10 fl oz perry (or cider)
4 halved shallots, peeled
2 bay leaves
This is an easy-peasy way of cooking partridge. If you have a chicken ‘brick’ so much the better as they do seal in the flavours but remember to soak both parts well in advance for a couple of hours filled with cold water. If ‘brick’ less, then an ordinary casserole is fine.
Preheat the oven to 200 C. Simply place the birds in the brick/casserole with the pears, perry, shallots and bay leaves, cover tightly with a lid and cook for 30 mins, then remove the lid and, if possible, raise the heat to colour the birds to a rich golden hue. If an Aga user, don’t worry unduly. To finish, remove the birds and boil up the perry to reduce slightly before serving as an accompanying sauce.