Pull-out partridge recipe
A recipe from the Bravejack team
- 1 delicately plucked whole partridge with skin
- 2 partridge breasts
- 2 tbsp of cognac or other alcohol
- 1 tbsp of butter
- 1 finely chopped grey shallot
- 1 tbsp of chopped parsley
- 2 tbsp of chopped marinated mushrooms
- Two finely chopped partridge thighs
- 100 g of sausage meat
- 1 1/2 cups sliced potatoes
- 1/4 cup grated cheese
- 1/4 cup unsalted poultry broth
- Salt and pepper
- Take care to pluck the partridge as delicately as possible to keep the skin intact.
- De-bone the partridge starting with the back and by following the bones of the carcass as much as possible to avoid piercing the skin, needed for later.
- Once the entire partridge is unfolded and boneless, add salt and pepper to the flesh and include both breasts from another partridge.
- Put everything on a big plate and add cognac to marinate the meat quickly while preparing the stuffing. Cover with cling film and keep in the refrigerator.
- In a cast iron pan, brown the mushrooms and shallots together in the butter then let cool in a medium-sized salad bowl.
- Add the chopped thighs, sausage meat, and parsley, then season. Mix everything well.
- Place the partridge on the countertop covered with a sheet of greaseproof paper.
- Start stuffing the partridge, ensuring that the stuffing is evenly distributed but not too copious.
- Place both marinated breasts on top then finish with the rest of the stuffing, or as much as can be distributed along the partridge’s waistline, not forgetting to stuff the upper thighs.
- Using a needle and a cotton thread, start sewing to close the partridge as tightly as possible.
- Gently brown the partridge in a cast iron pan with a spoonful of butter and another of vegetable oil, then set aside.
- Once the partridge has been browned, place a bed of potato slices at the bottom of a cast iron casserole, then add the partridge. Continue to add layers of seasoned potatoes around the bird. You can add pieces of partridge, some mushrooms, and a bit of cheese throughout.
- Pour on a bit of unsalted chicken broth, then put it in the oven at 350°F for 30 minutes before lowering the temperature to 300°F for 2 hours.
- Serve the partridge with a side dish of potatoes topped with melted cheese.