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Partridge Bourguignon with Celeriac Mash |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 partridges, each portioned into 4 pieces
50g butter,+ extra for thickening
salt and pepper
100g bacon lardons
200g pearl onions
200g baby chestnut mushrooms, left whole
1/2 bottle burgundy red wine
100ml veal jus
100ml beef stock
1 small bunch of parsley, chopped
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For the sauce:
1 shallot diced
1 bay leaf
25g butter
To serve:
Celeriac mash:
1 celeriac
50g butter
salt |
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Pre heat the oven to 200C/ Fan
180C/Gas 6. Cut off the legs and thighs with sharp
scissors. Cut out the back bone as if for a preparing a
spatchcock. Then chop right the through the centre of
breastbone to create 4 pieces.
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Pan fry the partridge portions
in the melted butter over a medium heat until coloured.
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Add the lardons, onions,
mushrooms and bayleaf, followed by the wine. Bring to the
boil then add the beef jus and the beef stock followed by
a couple of knobs of butter.
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Keep cooking for 20 minutes or
put in the oven for 20- 30 mins. then season and add the
parsley, then serve with celeriac mash.
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For the celeriac mash: peel
the celeriac and cut into 2-3 cm chunks. Place in a
suitable size saucepan, cover with water and season with
salt. Bring to the boil and simmer for 15-20 minutes. The
chunks will be cooked when a knife easily slices through
them. Drain the water and return the celeriac to the pan
with the butter and mash until smooth. Season to taste
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DAILY
DINNERS 
