Toledo Partridge Casserole

Recipe Ingredients

4		Partridge
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Cold water
2		Carrots - chopped
1		Leek - chopped
1		Onion - chopped
1		Bay leaf
1 section		Fresh thyme
3		Whole cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Minced tomato
1 tablespoon	15ml	Flour
		Wine vinegar - to taste

Recipe Instructions

Pat birds dry and truss. Brown in hot oil in a Dutch oven. Add cold water all at once to stop cooking. Add carrots, leek, onion, bay leaf, thyme, cloves, and salt and pepper to taste. Cook, covered, for 30 to 40 minutes, or until tender. Transfer birds to a heated platter and keep warm. Strain sauce through a fine sieve and stir in tomato, flour, and a little vinegar to taste. Heat, stirring, until slightly thickened. Remove trussing cord from birds, split them, and spoon on sauce. Serve surrounded with steamed fresh vegetables.

This recipe yields 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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