About this recipe:Gather your friends and family around the table for this delightful autumn and winter supper of braised partridge with mushrooms. Partridge is braised in red wine with porcini and button mushrooms for an exquisite flavour; these are simple, rustic ingredients that need little fuss. This dish is best served with seasonal root vegetables and a fruity Syrah from the Rhône.
2 tablespoons olive oil
2 large partridges
160g cubed pancetta
2 cloves garlic, chopped
40g dried porcini mushrooms
200g button mushrooms
1 to 1.5 litres red wine
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4.
In a large casserole dish, heat the olive oil and brown the partridges quickly on all sides over a high heat. Reduce the heat to medium and remove the partridges from the dish replacing them with the pancetta and garlic. Cook and stir for 5 minutes. Add the mushrooms and cook and stir for a further 5 minutes. Add the wine and bring to a simmer.
Place the partridges back in the casserole dish, breast side down ensuring that the liquid comes to at least half way up the bird, adding more wine if necessary.
Bake in the preheated oven for 45 minutes until the juices run clear. Remove from the oven, remove the birds and keep warm. Reduce the liquid over a high heat to form a sauce.