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How To Cook Roast Partridge & Wild Mushroom Sauce

How To Cook Roast Partridge & Wild Mushroom Sauce


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A Warming Autumnal Favourite

Method

  1. Remove your partridge from the fridge and bring to room temperature
  2. Gently massage the birds with the poultry fat or butter then season liberally with salt & pepper
  3. Place onto a roasting tray breast side upwards
  4. Pre heat the oven to 210°C fan assisted or 230°C without a fan (gas 8)
  5. Place in the centre of the oven & roast for 15-20 minutes, the breasts should be slightly firm to touch with a nice roast colour
  6. Rub with a little extra butter, loosely cover with foil & leave to rest for 5 minutes before serving

Method for sauce

  1. Sauté the mushrooms in 5g of foaming butter until tender & all the juices evaporate then keep to one side
  2. In the same pan soften the shallots & garlic in remaining butter
  3. Add wine, juice from the Porcini making sure you discard any grit left in the bottom of the bowl & thyme to the shallot pan then reduce by 70%
  4. Add the chicken stock and reduce by 70%
  5. Add the cream & simmer gently for 15 minutes then fold through the mushrooms
  6. Check seasoning & finish with a squeeze of lemon & freshly snipped chives

To serve

  • Seasonal cabbage hearts & celeriac mash.
  • The Ingredients
  • Partridge:
  • • 2 x Dressed Partridge
  • • 2 tbls. Poultry fat or Butter
  • • Sea salt
  • • Freshly ground black pepper
  • Wild Mushroom Sauce:
  • • 10g unsalted butter
  • • 2 x shallots finely sliced
  • • 2 x cloves garlic crushed
  • • A few thyme leaves
  • • 150g chestnut mushrooms
  • • 150g Seasonal Wild mushrooms (eg; chanterelle, girolle or oyster)
  • • 10g porcini mushroom soaked in a little hot water
  • • 150 ml dry white wine
  • • 250 ml rich chicken stock
  • • 300 ml whipping cream
  • • Squeeze of lemon juice
  • • Sea salt & ground white pepper to taste
  • • Small bunch snipped chives to garnish

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