Partridge Bourguignon
This one pot Bourguignon uses partridge instead of beef. A good quality Burgundy wine is essential to this dish, bringing a real depth of flavour!
Ingredients
- 2 partridges, each portioned into 4 pieces
- 50g butter, plus extra for thickening
- Salt and pepper
- 100g bacon lardons
- 200g pearl onions
- 200g chestnut mushrooms
- ½ bottle burgundy red wine
- 100ml veal jus
- 100ml beef stock
- 1 small bunch of parsley, chopped
For the sauce:
- 1 shallot, diced
- 1 bay leaf
- 25g butter
To serve:
- Celeriac mash
Method
Pre heat the oven to 200°C. Pan fry the partridge portions in the melted butter over a medium heat until coloured.
Add the lardons, onions, mushrooms and bayleaf, followed by the wine. Bring to the boil then add the beef jus and the beef stock followed by a couple of knobs of butter.
Keep cooking for 10-12 minutes then season and add the parsley, then serve with celeriac mash.
Ingredients
- 2 partridges, each portioned into 4 pieces
- 50g butter, plus extra for thickening
- Salt and pepper
- 100g bacon lardons
- 200g pearl onions
- 200g chestnut mushrooms
- ½ bottle burgundy red wine
- 100ml veal jus
- 100ml beef stock
- 1 small bunch of parsley, chopped
For the sauce:
- 1 shallot, diced
- 1 bay leaf
- 25g butter
To serve:
- Celeriac mash
Method
Pre heat the oven to 200°C. Pan fry the partridge portions in the melted butter over a medium heat until coloured.
Add the lardons, onions, mushrooms and bayleaf, followed by the wine. Bring to the boil then add the beef jus and the beef stock followed by a couple of knobs of butter.
Keep cooking for 10-12 minutes then season and add the parsley, then serve with celeriac mash.
