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By Kate Gatacre
Tuesday, 13 November 2007
Partridge and rabbit steamed suet pudding with parsley mash and savoy cabbage
1 rabbit
200g shallots
4 cloves of garlic
8 partridge breast and bones from whole birds
4 large leeks
4 large carrots
1tbsp chopped thyme
3tbsp red wine
salt and pepper
Method
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