Roasted partridge with a prosciutto crust, sourdough and porcini bread sauce
Another fabulous recipe from Eat Game ambassador Rachel Green.
- 4 Partridges
- 8 slices Prosciutto
- 150 ml Red wine
- 50 ml Port
- 200 ml Rich beef stock
- 1 tbsp Redcurrant jelly
- 75 g Butter
- Olive oil
- A few sprigs of fresh thyme
- Salt and white pepper
For the porcini bread sauce
- 1 Small onion
- 6 Garlic cloves
- 1 large Bay leaf
- 500 ml Full fat milk
- Ground nutmeg
- 20 g Dried porcini mushrooms
- 50 g Butter
- 2 tbsp Double cream
- 100 g Cooked sourdough crumbs Save some to serve
- Salt and pepper
- Cooked greens
- Rinse the porcini and soak in 120ml of boiling water.
- Fry the partridges in 50g of butter, a little oil and thyme leaves until golden.
- Season well, cover the partridges with prosciutto slices and place in a preheated oven at 220°C (200°C fan) for 20-25 minutes.
- Once cooked, remove from the oven and place the partridges on a board. Loosely cover with some foil and allow to rest for 20 minutes.
- Add the wine, Port and beef stock to the partridge pan and reduce by half.
- Stir in the remaining 25g of butter and the redcurrant jelly. Season and thicken if required.
- Drain through a sieve, put aside, and keep warm.
- Stud the onion with the cloves and place in a saucepan with the bay leaf, milk, and a good pinch of nutmeg.
- Heat the milk to just below boiling point.
- Remove from the heatand leave to infuse for a minimum of 30 minutes before discarding the onion,cloves and bay leaf.
- Drain the porcini mushrooms and chop finely, but do not discard the water.
- In a saucepan, fry the chopped porcini in 25g of butter.
- Allow them to cook slowly for about 8 minutes, stirring continuously.
- Add the infused milk, and stir in the cream, sourdough crumbs and half of the porcini water.
- Cook on a very low heat stirring until the sauce has thickened.
- Season to taste and add a little more of the porcini water if the sauce is too thick.
- Serve the partridges on a hot plate with your favourite cooked greens.
- Pour over the porcini bread sauce and some of the redcurrant jelly and Port sauce.
- Sprinkle with cooked sourdough crumbs.