Partridge With Smoked Lardons, Apples & Brandy | Autumn Game Recipe
A rich autumn partridge dish with smoked lardons, apples, carrots, and brandy cider sauce. Served with golden croutons, it pairs beautifully with red wine or cider.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at journal.swaledale.co.uk.
Ingredients
- 1 Brace of Wild Partridge, Whole
- 2 small sweet-tart eating apples
- a little extra virgin olive oil
- 50g butter
- 1 fresh bay leaf
- ½ medium onion, finely diced
- 100g Smoked Bacon Lardons
- 1 garlic clove, finely grated
- 1 tbsp apple cider vinegar
- 3 tbsp brandy
- 150ml medium-sweet cider
- 2 small to medium carrots, scrubbed and trimmed
- 10 large cubes of crustless bread
- sea salt
- freshly ground black pepper
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