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.