Ingredients

Ingredients For the stuffing

• 25g/1oz butter

• 50g/2oz onion, finely chopped

• 110g/4oz button mushrooms, finely sliced

• 25g/1oz bacon, finely chopped

• 1 clove baked garlic, peeled and puréed

• 30g/1¼oz Cumbrian ham, finely chopped

• 10g/½oz chopped fresh chervil

• 1½ tsp treacle vinegar

For the partridge

• 4 French partridge breasts

• 4 slices air-dried ham

• 4 slices white bread, crusts removed

• 50g/2oz butter

For the Madeira sauce

• 150g/5oz onions, chopped

• 10g/½oz butter

• 150ml/5fl oz Madeira

• 600ml/1 pint chicken stock

• 1tsp potato flour, mix with a few drops of water before adding to the sauce to thicken

• ½ pomegranate, seeds removed

For the butternut crush

• 1 butternut squash, cut in half, seeds removed, scored

• 3 garlic cloves, crushed

• 2-3 tbsp olive oil

For the Brussels sprouts

• 150g/5oz small Brussels sprouts

• 1 tsp bacon fat

• 110g/4oz chestnuts, peeled and sliced

• 25g/1oz butter

Description

Savor The Essence Of Autumn With This Deliciously Dainty Partridge Recipe. Equipment And Preparation: You’ll Need A Pasta Machine.

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