Partridge on Grilled Bread with Mushrooms & Brandy

Food Main Courses
Game to Eat
1 Servings
Partridge 1, legs and breasts removed
Sunflower oil a dash
Small chestnut mushrooms 6 finely sliced
Bay leaf 1
Black pepper to season
Garlic clove 1 very finely sliced
Butter 35g
Small piece of white bread 1
Brandy 50ml
Chicken stock 50ml
Lemon juice 1/3 of medium lemon
Butter 15g fridge-cold
Curly parsley to garnish, finely chopped
Salt to season
  1. - Preheat grill to high
  2. - Fry mushrooms in sunflower oil with the bay leaf and black pepper. Once browned, add garlic and cook for a minute before removing from pan
  3. - Season the partridge with salt. Melt butter with extra sunflower oil if needed, and fry bird skin-side down for 5 minutes until brown. Turn over and cook for another 6 minutes
  4. - Add breasts, cooking for 3 minutes on each side
  5. - Butter bread on both sides and grill, turning once until well coloured
  6. - Pour in brandy and flame partridge. Do not allow it to evaporate completely. Lift the bird and rest on the toast
  7. - Drop the mushrooms back into the pan, add the stock and lemon juice and simmer until 3 tbsp of jus is left. Drop in the cold butter bit by bit stirring all the time until the sauce emulsifies
  8. To Serve

    - Pour the sauce over the partridge and season
    - Scatter parsley and serve with a glass of red