Roast Partridge with Onion Sauce
Ingredients
- For the partridge
- 4 Partridges (about 400 grams or 1 pound)
- 200 grams shallots
- 5 Tbsps olive oil
- 2 Tbsps finely chopped carrots
- 2 Tbsps finely chopped Leeks
- 2 Tbsps finely chopped Celery
- 2 Tbsps Porcini mushroom (finely chopped)
- 1 Tbsp Tomato paste
- 250 milliliters Chicken broth (glass jar)
- 200 milliliters Red wine
- 3 thyme
- salt
- peppers
- For the puree
- 400 grams Celery root
- 200 milliliters Vegetable broth
- 50 grams Whipped cream
- salt
- peppers
- Nutmeg
Preparation steps
Preheat oven to 175°C (approximately 350°F). Rinse partridges inside and out, pat dry and season with salt and pepper. Peel shallots and cut lengthwise into slices. Pour 3 tablespoons of olive oil into a roasting pan, sear partridges and remove. Add remaining oil and add carrots, leeks, shallots, celery and mushrooms. Stir in tomato paste and cook for a few minutes. Deglaze with 200 ml (approximately 1 cup) chicken stock, 150 ml (approximately 1/2 cup) of red wine and thyme. Place partridges back in, breast side up, and roast for about 35 minutes. Add remaining chicken stock and red wine as needed.
For the puree, peel celery, cut into 2 cm (approximately 1 inch) pieces and cook for 15 minutes in broth. Mix in heavy cream and puree with an immersion blender. Season with salt, pepper and nutmeg.
Remove partidges from roasting pan and keep warm. Pour sauce from pan into a small saucepan, boil, puree to taste and season. Serve partridges with a drizzle of sauce and puree on the side.
