← back to cutting blog

Partridge with chanterelles and celery puree

split item supplies

Ingredientslaurier

For 4 persons

4 partridges
40 g butter + 1 tbsp olive oil
1 shallot, finely chopped
1 clove garlic, crushed
1 sprig of thyme
1 bay leaf
200 ml poultry stock
Salt & pepper

For the chanterelles:

300 g chanterelles, cleaned
1 shallot, finely chopped
1 clove garlic, finely chopped
20 g butter + 1 tbsp olive oil
Handful of parsley, chopped

For the celeriac puree:

400 g celery, peeled and diced
200 g potatoes, peeled and diced
40 g butter
Dash of warm milk
Pepper, salt and nutmeg

-split-item-bereidwijze-

Our recipe

A delicate piece of game: golden brown roasted partridge, served on a creamy celeriac puree.

This includes fine chanterelles, briefly fried with garlic and parsley, which give an earthy touch to this dish.
Pure flavours, classic and elegant – exactly as partridge should be.

Preparation

Brown the partridges all around in butter and oil. Remove from the pan.
Fry the shallot and garlic, add thyme, bay leaf and stock.
Place the partridges in an oven dish and add the stock.
Place in the oven at 200 °C for 15–20 min.
Boil the celeriac and potatoes until tender. Puree with butter and milk and season with salt, pepper, and nutmeg.
Briefly fry the chanterelles in butter and oil with the shallot and garlic, and garnish with parsley.