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    Partridge on fried bread with mushrooms and brandy.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Partridge on fried bread with mushrooms and brandy.

    Post  Admin on Sun Dec 07, 2014 8:49 pm

    Serves 1

    ◾1 partridge, legs and breasts removed
    ◾35g butter
    ◾6 small chestnut mushrooms finely sliced
    ◾1 bay leaf
    ◾Black pepper
    ◾1 clove of garlic, very finely sliced
    ◾1 small piece of white bread
    ◾50ml brandy
    ◾juice of 1/3 of a medium lemon
    ◾50 ml chicken stock
    ◾15 g fridge cold butter to finish
    ◾A little curly parsley, finely chopped


    Preheat the grill to full

    Melt the butter with a small splash of sunflower oil. Season the partridge breasts and legs with some salt

    Fry the mushrooms with the bay leaf and a good grind of black pepper and when they begin to brown add the garlic and cook for a minute or so londger before removing from the pan and putting to one side

    Put the legs in the butter, skin side down and gently fry them for 5 minutes until golden brown

    Turn over the legs (to cook for another 6 minutes on this side)

    Add the breasts skin side down, cooking them for three minutes on each side on each side until well coloured.

    A few minutes before the meat is done butter the bread thoroughly on both sides and place under the gril, turning oncel until well coloured.

    Pour in the brandy and flame the partridge. Do not allow it to evaporate completely. Lift the bird to res on the toastt. Drop the mushrooms back into the pan. Add the stock and lemon juice and simmer quickly until you have about 3 tbs of jus Drop in the cold butter bit by bit stirring all the time until the sauce emulsifies

    Put the partridge on the fried bread and pour over the sauce having checked the seasoning

    Scatter over the parsley and eat with a glass of red wine.

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