Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew
This one-pot wonder takes the autumnal flavours of partridge, mushrooms and Jerusalem artichokes and gives them a rich, smoky flavour by pairing them with vibrant chorizo. The creamy sauce is lightened with tarragon and paprika for an incredible end result.
Ingredients
- 2 partridges , oven-ready
- 80g of olive oil
- 250g of cooking chorizo , ideally in small sausages, skinned
- 100g of shallots , peeled and halved
- 80g of celery , finely chopped
- 80g of leek , finely chopped
- 200g of Jerusalem artichoke , peeled and halved
- 100g of wild mushrooms , or regular mushrooms
- 10g of dried porcini mushrooms , soaked in boiling water for 20 minutes
- 20g of plain flour
- 100g of dry white wine
- 300g of chicken stock
- 50g of créme fraiche
- 4 sprigs of tarragon , finely chopped
- 1 tsp smoked paprika
- salt
Method
1
Preheat an oven to 180°C/gas mark 4. If you are using a large chorizo sausage, chop it into bite-sized pieces. Warm the olive oil in a saucepan over a low-medium heat and add the chorizo. Fry gently for 5-10 minutes – you want to render as much oil and fat out of the sausage as possible, rather than colouring it. Once well rendered, drain the chorizo (reserving the oil) and set aside
- 250g of cooking chorizo , ideally in small sausages, skinned
- 80g of olive oil
2
In the same pan, add a third of the reserved chorizo oil and seal the partridges over a medium-high heat until golden brown all over. Set the partridges aside, then discard the used oil
- 2 partridges , oven-ready
3
Add another third of the reserved chorizo oil back into the pot and add the shallots, celery, leek, wild mushrooms and Jerusalem artichokes. Cook for 5-10 minutes, until the onions have softened and all the vegetables are lightly browned
- 100g of shallots , peeled and halved
- 80g of celery , finely chopped
- 80g of leek , finely chopped
- 200g of Jerusalem artichoke , peeled and halved
- 100g of wild mushrooms , or regular mushrooms
4
Add in the remaining third of chorizo oil along with the chorizo sausage and the flour. Stir the mixture vigorously so the flour melds into the oil and any brown sediment on the bottom of the pan is released. Pour in the white wine and scrape the bottom of the pan again, then bring to a simmer and cook for 2 minutes to remove the alcohol
- 20g of plain flour
- 100g of dry white wine
5
Drain the soaked porcini mushrooms (reserving the liquid) and give them a rough chop, then add them to the pan along with the soaking liquid, chicken stock and a quarter of the tarragon. Bring to a simmer, season and add the paprika
- 10g of dried porcini mushrooms , soaked in boiling water for 20 minutes
- 300g of chicken stock
- 1 sprig of tarragon , finely chopped
- 1 tsp smoked paprika
- salt
6
Nestle the partridges into the stew, then cover the saucepan with a lid or foil and place in the oven for 25 minutes
7
Once cooked, remove the partridges and set aside to rest. Meanwhile, finish the sauce by mixing in the crème fraiche and the remaining tarragon. Taste for seasoning
- 3 sprigs of tarragon , finely chopped
- 50g of créme fraiche
8
To serve, carve the partridges and serve the legs and breasts on a bed of the chorizo, artichoke and mushroom stew
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Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew
