Roast Partridge with Wild Mushrooms and Autumn Greens Recipe at MyDish

Roast Partridge with Wild Mushrooms and Autumn Greens

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Method

  • 1. Pre-heat the oven to 220C/Gas No 7. Season the partridges inside and out with salt and papper and rub with butter. Place the birds in a roasting tray, in whcih they fit snugly and cook for 15 minutes, basting every so often.

  • 2. Around halfway through cooking, bring a pan of lightly salted water to the boil and cook the greens for about 6-7 minutes until tender, then drain.

  • 3. Meanwhile, heat a little more butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, seasoning halfway through cooking.

  • 4. To serve, toss the greens and mushrooms together, adjust the seasoning and add a knog ob butter if you like. Serve the partridge whole, cut in half or off the bone, with the greens and mushrooms.

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    Ingredients

    • 4 oven-ready partridges
    •  Salt and freshly ground black pepper
    • 100g Butter
    • 1 small head of greens, such as sprout tops or Savoy cabbage, woody stalks removed and ut into even-sized pieces
    • 200g-250g wild mushrooms, cleaned and cut into even-sized pieces or left whole if chanterelles

    By Views 880  Added Wed Dec 15 2010