Pot roasted partridge with wild mushrooms

Serves 4

4 partridges
Salt and freshly ground black pepper
40g butter
300g mixed wild mushrooms, wiped clean
4 rashers smoked streaky bacon, finely diced
1 onion, finely chopped
2 garlic cloves, crushed
2 tsps plain flour
150ml chicken stock
150ml dry white wine
1 tsp Dijon mustard
1 tbsp finely chopped thyme

Step 1) Wipe the partridges inside and out and season with salt and pepper. Melt half the butter in a frying pan and lightly fry the mushrooms, turning in the butter until coated. Drain to a plate. Add the bacon and onion to the pan and fry for 5 minutes to soften, adding the garlic once the onion has softened. Scatter in a roasting tin or shallow casserole dish.

Step 2) Preheat the oven to 180ºC/350ºF/Gas 4. Melt the remaining butter in the frying pan, add the partridges and fry quickly to brown on all sides. Transfer to the tin or dish.

Step 3) Blend the flour into the pan juices. Add the stock, wine, mustard and thyme to the pan and bring to the boil, whisking until the sauce has slightly thickened. Pour around the partridges, cover with a lid or foil and roast for 20 minutes. Scatter the mushrooms and any juices around the birds and return to the oven, uncovered, for a further 10 minutes until cooked through. The birds are cooked when the thigh meat feels tender and the juices run clear when pierced with a knife. Serve with celeriac purée and seasonal vegetables.

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Chosen by Country Homes & Gardens