- 4 or 5 partridges
- Flour
- 2 tablespoons [30 g] butter [more if needed]
- 1 tablespoon [15 mL] olive oil
- 1 small onion, minced
- 1 large carrot, sliced
- 1 celery stalk, diced
- Thyme, to taste
- Pepper, to taste
- Chicken broth [enough to completely cover partriges]
- 1 apple, peeled, cored and sliced into 4 or 5 slices
- 2 tablespoons [30 mL] grape jelly
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- Preheat oven to 325°F [160°C].
- Flour partridges; brown into hot melted butter and olive oil, into a casserole, large enough to hold partridges side-by-side.
- Set browned partridges aside.
- If needed, add a little more butter to the frypan; brown together minced onion, carrot slices and celery dices, for approximately 2 to 3 minutes.
- Sprinkle mixture with thyme and pepper.
- Transfer partridges back into casserole; completely cover partridges with chicken broth.
- Top each partridge with a slice of apple; then evenly spoon grape jelly over apple slices.
- Cover casserole; bake into preheated oven, for approximately 4 hours.
- Bone partridges; strain cooking broth.
- Puree some of the vegetables into a blender; stir into cooking broth.
- Serve partridges, along with this vegetable sauce.
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