Partridge with Bordeaux Sauce and Pompom Blanc Mushrooms

Season the partridges with salt and pepper, sauté in hot olive oil and continue cooking for approx. 10 min. in the 220 °C kitchen stove.

Meanwhile, cut the mushrooms into slices, sauté in butter, add the shallots, pour in whipping cream and season to taste with lime juice, salt and freshly ground pepper.

Remove the partridges from the heat, add cold pieces of butter and baste with the melted butter. Remove from the roasting pan and rest.

Deglaze the pan with the reduced red wine and chicken stock and reduce slightly.

Strain the sauce and toss parsley among the mushrooms.

Separate the breast and leg from the carcass and arrange on a heated plate together with the mushrooms.

Pour some sauce over the meat.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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