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Norfolk Partridge Pot
Partridge pieces coated on oatmeal, cooked on a bed of diced ham with vegetables and wine.
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NORFOLK PARTRIDGE POT
Partridge - 4, jointed
Salt and freshly ground black pepper
Fine oatmeal - 110g (4 oz)
Cooked ham - 175g (6 oz), diced
Bay leaf -1
Cloves - 3
Thyme - sprig
Onion - 1, chopped
Tomatoes - 225g (8 oz), skinned and pulped
Mushrooms - 175g (6 oz), sliced
Port or red wine - 300 ml (½ pint)
Season the partridge pieces and coat with fine oatmeal.
In a large casserole, lay them on a bed of diced ham.
Add the herbs and other ingredients and pour over sufficient port or red wine to cover.
Put on the lid and place in the oven at 140 °C / 275 °F / Gas 1 for 2½ hours.
Serve at once, or - even better - leave for a day, then re-heat for another hour or so.
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