' The Wild Beauty'  Cobaw Partridge

This partridge dish is one that can be kept warm for a short while without spoiling, so is good to serve at a dinner party.

Serves 4
2 large partridges
45 g  (11/2 oz ) butter
salt and pepper
4 bay leaves
3 slices lemon, rind  removed
1 whole clove garlic
1  Granny Smith apple, cored and sliced
1 cup (8 fl oz) dry white wine
1/4 cup (2 fl oz) chicken stock
2 tablespoons grated tasty cheese
1/2 teaspoon whole cumin seeds

 Cut the partridge into quarters. Melt the butter in a frying pan, add the partridge pieces and cook them, turning over several times, until golden on the outside. Season lightly with salt and pepper.

Place the bay leaves, in, lemon slices, and garlic in a  small casserole. Place the partridge on this, and top with apple slices.  Add the wine and stock. Cover the casserole tightly.
Cook in a moderate oven, preheated to 180 C (350 F/gas 4), for about 11/2 hours or until tender.  You can turn them over once if they aren't covered by liquid.

Remove the pieces of meat from the casserole and pour the mixture through a sieve, pressing down to get all the flavour from the apple and lemon. Transfer the liquid to a saucepan and boil rapidly for a few minutes to reduce slightly.
Return the partridge to the casserole, add the liquid, and scatter over the top of each portion a little cheese and some cumin seeds. Return to the oven until the cheese has melted on top.  You can keep it warm for a short time, loosely covered with foil.

Enjoy your Partridge, dreaming of the Cobaw shoot!!