Wild Partridge Hot Pot

Directions

1. Season the tablespoon of flour with salt and pepper, and coat the partridge

2. Melt the butter in an ovenproof pan and brown the partridge lightly on all sides in a pan, then carefully lift onto a plate

3. Add the onion, garlic, mushrooms, tomato and bacon to the same pan and season with thyme, pepper, cloves, salt and sugar and saute for a couple of minutes

4. Add the partridges back to the pan then add the port to deglaze. Add the stock, bring to the boil, cover and simmer for 2 hours adding more stock if it looks like its drying out.

5. Remover the partridges, and vegetables and set aside keeping warm, discard the cloves and peppercorns and skim off the liquid

6. Blend the cornflour with a little of the stock, then add to the gravy, bring to the boil until the gravy thickens

7. Serve your partridges with the vegetables and gravy