Partridge Bourguignon - James Martin Chef

Name: Partridge Bourguignon - James Martin Chef
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; 1 shallot, diced; 1 bay leaf; 25g butter; Celeriac mash

www.jamesmartinchef.co.uk

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!

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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.

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