Roast Partridge with Apple, Walnut, and Madeira Sauce

Name: Roast Partridge with Apple, Walnut, and Madeira Sauce
Ingredients: 7 tablespoons madeira; 150 ml (¼ pint) brown chicken stock; 1 tablespoons of lemon juice; 3 tablespoons port; salt and pepper; salt and pepper; 12 walnut halves, skinned; 30 g (1 oz) unsalted butter; knob of butter; salt and freshly ground black pepper; 4 young partridge; 4 pieces of back fat; salt and freshly ground black pepper; 2 tablespoons clarified butter; 1 small carrot, chopped very fine; 60 g (2 oz) mushrooms, chopped; 1 large Cox’s orange pippin apple; 2 shallots, chopped fine; 1 stick of celery, chopped very fine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the sauce

2 tablespoons clarified butter
1 small carrot, chopped very fine
2 shal

Main course
Gluten-free

Method

To make the sauce; using a very heavy small saucepan heat the 2 tablespoons of clarified butter and add the carrots. Stir until the carrots begin to take on colour then add the shallots, celery, and a quarter of the apple cut into dice. While the vegetables are softening, peel, core and cut the rest of the apple into dice. Place in a small saucepan with the lemon juice and enough water to cover