By Pam Smith

Stuff 2 partridges with a peeled quarter of a Brambly apple. Put in covered casserole tin – spray with oil, season and wrap with Parma Ham.
Cook in hot oven until Parma ham is crisp (about 45 minutes). Remove ham and save. Brown partridges without lid on tin (about 10 minutes). Remove Partridges and keep warm with Parma ham. Make the sauce: Scrape apple out of birds and add to juices. Boil up partridge juices, add 6 tablespoons of stock (I use ½ a chicken stock cube). Reduce then add 4 tablespoons of brandy or Calvados. Reduce again then add ¼ pint double cream. Reduce again and strain over sliced birds.

  Pam is using game from Netley Game Meats and Cuisine

 contact them on 07904508776 or 07538239084