Partridge, Vegetables & Tarragon Jus Recipe - Great British Chefs

Ingredients

• 4 partridges
• vegetable oil
• salt
• 1 carrot, large dice
• 1 celery stick, large dice
• 2 large shallots, large dice
• 1 tsp tomato purée
• 4 sprigs of fresh tarragon
• 200g of Brussels sprouts, halved
• 2 large parsnips, cut into long wedges
• 200g of wild mushrooms
• 2 shallots, finely diced
• 1 tbsp of tarragon, finely chopped
• 30g of butter
• 1 carrot
• 100g of green beans