Bettybee's partridge with raisins and cinnamon

Serves 4

• 0 Oil
• 4 partridges
• 2 shallots
• 1 glass white wine
• 250g stock
• 100g raisins
• 1 tsp ground cinnamon
• 50g butter
• 1 tbsp flour

Step 1
Heat the oil in a large pan, then brown the birds for about 15 minutes.

Step 2
Add the shallots and cook until softened.

Step 3
Pour in the wine and cook for a few minutes, then add the stock, raisins and cinnamon.

Step 4
Cover and cook for a further 15 minutes.

Step 5
Remove the pan from the heat.

Step 6
Take the meat out and keep warm.

Step 7
Melt in the butter, then gradually whisk in the flour to thicken the sauce.