Cook Partridge In Slow Cooker Food

SLOW-COOKED PORRIDGE

Steps:

• Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
• In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
• Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
• Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

EASY SLOW COOKER PORRIDGE

Steps:

• Place the oats in the bottom of a slow cooker basin.
• Pour in the milk and give it a good mix.
• Cook on low for 6-8 hours. Finish with your favourite toppings!

SLOW-COOKER GREAT NORTHERN BEANS

Steps:

• Soak beans overnight in water, 12 - 24 hrs, drain and rinse.
• Cook ham hocks in 6 cups chicken broth in slow cooker on high for 60 minutes. Remove bones from slow cooker, once cooled strip meat off the bones and set aside to add at the very end. (alternatives - skip this step and add cooked ham or bacon at the very end).
• While ham hocks cook, chop carrots, celery, onion, and mince the garlic.
• Add rinsed beans, carrots, celery, onion, garlic, and all spices/seasonings to the liquid in the slow cooker.
• Cook for 5 hrs on high heat (longer if on low heat).
• Serve with rice.

POT-ROASTED PHEASANT

Steps:

• Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
• In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

PARTRIDGE IN CIDER WITH APPLES & CELERY

Steps:

• Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
• Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').

PARTRIDGE POT ROAST

Steps:

• In a large frying pan melt the butter over moderate heat.
• When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
• Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
• Set aside.
• Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
• With a slotted spoon, transfer the bacon mixture to the casserole.
• Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
• Remove the pan from the heat and transfer the partridges to the casserole.
• Add the salt, pepper and bouquet garni.
• Pour the beef stock and red wine over the partridges.
• Place the casserole over high heat and bring the liquid to the boil.
• Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
• Remove the casserole from the heat.
• Using tongs or two large spoons, remove the partridges from the casserole.
• Cut each partridge into 4 pieces, and keep warm.
• Strain the cooking liquid and set the vegetables aside to keep warm.
• Remove and discard the bouquet garni.
• Return the strained cooking liquid to the casserole.
• Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
• Reduce the heat to low.
• Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
• (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
• Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
• Remove the casserole from the heat and serve immediately.