Braised Partridges With Sherry Glaze

Ingredients

• 2 partridges
• 1 small carrot, diced
• 1 small turnip, diced
• 1 small onion, diced
• 2 tomatoes
• 1 pint game stock
• 1/4 cup sherry
• Salt and pepper to taste

Method

1. 1 Truss the partridges. Place diced carrot, turnip, onion, and tomatoes in the bottom of a heavy stewpan.
2. 2 Lay the partridges on top of the vegetables. Pour in the stock and sherry so the liquid comes halfway up the birds.
3. 3 Cover the pan with buttered parchment paper, then the lid. Simmer gently until the meat is tender.
4. 4 Transfer partridges to a baking sheet and brown in a 400°F oven.
5. 5 Strain the cooking liquid and boil rapidly until reduced to a thick glaze. Pour over the partridges and serve.