Stewed partridge with carrot purée and glazed mushrooms

Stewed partridge with carrot purée and glazed mushrooms

This recipe for stewed partridge with carrot puree and glazed mushrooms is perfect to accompany Esporão Aragonez 2016.

Ingredients (Serves: 2 people)

  • 2 partridges
  • Salt and pepper to taste
  • 2 cloves of garlic
  • 1 cup red wine
  • 2 sprigs of thyme
  • ½ carrot for marinade
  • 4 shallots
  • 300 gr carrots for the purée
  • 60 ml heavy cream
  • 1 clove of garlic
  • 100 gr shimeji mushrooms
  • 1 tablespoon butter
  • 1 teaspoon honey


Begin by cleaning and quartering the partridges, separating the wings/breasts from the legs.

Place the partridge legs, wings and breasts in a bowl and season with salt and pepper.

Add two cloves of garlic (crushed), the thyme, half-carrot chopped into fine half-moons and the shallots cut into quarters.

Add the wine, stir and leave to marinate in the fridge for at least 12 hours.

After marinating, drain the partridges using a colander and reserve the vegetables and liquid from the marinade.

In a saucepan, heat a drizzle of olive oil.

Add the partridge and brown well on both sides.

Add the vegetables from the marinade and let simmer for around 5 minutes on medium-high heat.

Add the liquid from the marinade, stir well and let simmer until the partridge is tender and the sauce has reduced. If necessary, add a little broth or water.

Adjust the seasoning.

In the meantime, boil the carrots in water and salt. Drain, add the cream and mash.

In a frying pan, heat a drizzle of olive oil and a crushed clove of garlic.

Add the mushrooms and sauté for a few minutes. Add the butter and honey and leave to simmer a little longer.

Spread the carrot purée on the bottom of a dish. Using tongs, arrange the mushrooms around the purée. Place the partridge in the centre and top with sauce.