Braised partridges with apple and figs from Winter Food by Jill Norman
Their subtle, delicate flavour makes partridges my favourite game birds. If you are sure you have young partridges they are superb plain roasted; if you aren’t, it is better to braise them. Most...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring spoon
Ingredients
- 2 tablespoons olive oil
- 2 partridges
- 2 medium onions, chopped
- 1 apple, peeled and quartered
- 1 dried figs, sliced
- salt
- freshly ground black pepper
- pinch of nutmeg
- 200 ml white wine
- 80 ml double cream
- 1 teaspoon lemon juice
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