Roast Partridge with Wild Mushrooms and Autumn Greens

Name: Roast Partridge with Wild Mushrooms and Autumn Greens
Cook time: 30 min
Total time: 30 min
Cuisine: International
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

Over a year ago 6,042 views

Cook: 30 mins

Main Course

Ingredients

Accompaniment

Method

1
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.