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    Spatchcocked Partridge With Wild Mushroom Bruschettas

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    Spatchcocked Partridge With Wild Mushroom Bruschettas

    Mushrooms go with partridge like cream goes with treacle tart. This can be served as a light lunch or, with some stir-fried cavolo nero, for a lovely supper.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 2 x 270g partridge
    • 2 tbsp extra virgin olive oil
    • 10g porcini mushrooms
    • 50g butter
    • 350g mixed mushrooms (wild, chestnut, button), brushed and roughly sliced just before cooking
    • 2 large shallots, peeled and finely chopped
    • 2 cloves of garlic, finely chopped
    • 100ml double cream
    • 1 lemon, juiced
    • 20g flat-leaf parsley, finely chopped
    • 4 slices sourdough bread


    1. With poultry shears or sturdy scissors, cut out the partridge backbones. Press firmly on the birds so that they lie flat. Wipe clean with good kitchen towel. Season with salt, pepper and olive oil.
    2. Soak the porcini in 150ml boiling water. Leave for 20 minutes then strain; keep the juice. Heat the remaining oil and butter in a frying pan until sizzling. Add all the mushrooms and the juice; when they are turning brown, add the shallots and garlic. Sauté for a few minutes more. Add the cream, half the lemon juice and most of the parsley and season. Allow to bubble for a minute.
    3. Heat a heavy-bottomed pan until smoking hot; add the partridge. Cook for 8–10 minutes a side until just cooked and squeeze over the remaining lemon juice. Halve the birds. Toast the sourdough bread and drizzle with extra virgin olive oil. Spoon the mushrooms onto each toast, top with half a partridge, scatter with parsley and serve.

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    Drinks recommendation

    The gamey mushrooms and crispy meat both cry out for a juicy Chianti.


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