Good game, good game

I brought home a brace of partridge from the butcher.

As the demand for chicken grew  so much before Corono-Christmas there is no farmed poultry available at the moment.

They are very lean birds so I decided to go low and slow with an adaptation of Nigel Slater's pot roast pheasant recipe. The birds are browned I bacon fat (my addition) then cooked in a pot with potatoes, celery, sage, garlic and white vermouth. I put the casserole in a 150 degree oven for three hours until the flesh softens.