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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Kitchen scale
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Plate
Ingredients
- 2 partridges, each portioned into 4 pieces
- 50g butter, plus extra for thickening
- Salt
- 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
- 1 shallot, diced
- 1 bay leaf
- 25g butter
- Celeriac mash
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