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Roast partridge

11 September 2006

Ingredients

(serves 10)

Strip 10 partridges down to breasts and legs. Fry in butter

For the stock
All carcasses from partridges
1 chopped onion
1 chopped carrot
110g chopped leek
2 sticks celery
Half a bay leaf
2tbs tomato purée
3 juniper berries
6 peppercorns
2¼ litres water

Method

Roast partridge carcasses. Roast vegetables with tomato purée. Put together carcasses and vegetables and add water. Bring to boil simmer and skim. Blast chill. Remove any fat and impurities from stock.

Ingredients for the sauce

800ml stock
5oz Madeira

Method

Reheat stock and reduce by half. Add Madeira.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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