3643 Perdreau à la Bourguignonne

Method

Truss the partridge en Entrée’, Poêlé it, keeping it only three-quarters cooked, then place in a Terrine together with 6 glazed button onions and 6 cooked button mushrooms. Deglaze the pan with 2 dl (7 fl oz or U.S. cup) red wine, reduce by two-thirds and add 1 tbsgame-flavoured Sauce Demi-glace. Pass through a fine strainer and remove any fat.

Pour this sauce over the partridge, cover with the lid and finish cooking in the oven.

Serve the dish as it is.

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