A simple recipe for a hearty partridge and mushroom casserole, cooked in the slow cooker.
8 partridge breasts
6 mushrooms (golf ball size)
Bay leaf Sprig of thyme
Mug of red wine
Vegetable stock cube
2 cloves of garlic
Large frying pan
Pre-cooking in a pan and then transferring to the slow cooker results in a better flavour than if all the raw ingredients are simply placed in the slow cooker.
Gently heat about a tablespoon of the oil in a large frying pan. Dice the onion. Add to the frying pan and soften.
Season the flour in a bowl. Add the partridge breasts and toss to ensure they are evenly coated. Leave in the flour.
Finely slice the celery and the garlic. Add to the pan. Stir gently.
Carefully remove the partridge breasts from the flour. There should be a fine coating of flour on them. Add to the pan.
Slice the mushrooms and add to the pan. Again, stir gently.
The aim is to brown the outside the partridge and soften the other ingredients, so keep on a gentle heat until this is done.
Add a generous mug of red wine, a stock cube, a bay leaf and the thyme. Stir gently and heat until it simmers.
To prevent the possibility of cracking the slow cooker, remove from the heat and allow to cool.
Transfer to the slow cooker.
This is where you’ll need to use your own experience and adjust the recipe to suit your slow cooker and the time that you’ll be leaving the food in the slow cooker.
For me, I add a little water to make sure that the meat is covered. I then set the slow cooker to high for 30 minutes or so, then stir gently and drop to low. I can then go out for the day and come back to a delicious casserole.
Enjoy with mashed potato and a glass of a good Rhône.