Roast Partridge with crown prince squash and black trumpet mushrooms

Partridge with crown prince squash and black trumpet mushrooms

Joshua Hunter

6 red-legged partridge, plucked & drawn
350ml madeira
1 litre good brown chicken stock
200g black trumpet mushrooms
1 small crown prince squash
Small bunch thyme
Few cloves peeled garlic
100g butter
Handful of chopped flat leaf parsley

Holland & Holland
Head Chef: Joshua Hunter

For this delicious Roast Partridge prepare a brine of 100g of salt dissolved in a litre of hot water then allowed to cool. Meanwhile ensure that the partridges have been drawn properly and that the cavities are clean. Immerse the birds in the brine for an hour, either in the fridge or at room temperature if you are going to cook them immediately. Once brined, dry them thoroughly with kitchen towel.

Reduce the madeira by two-thirds, then add the stock and continue to reduce until the sauce has some body.

Wash the mushrooms in a bowl of cold water, removing any leaves or twigs if they are foraged wild fungi. Blanch in boiling salted water, remove immediately, and spread over a tea towel to cool down.

Heat the oven to 200˚C (190˚C fan). Peel and cut the squash in half. Scrape out the seeds, cut into wedges, and if you’re feeling aesthetic trim the edges of the wedges so they are regular. Cook in a heavy pan with a little rapeseed or light olive oil until coloured all over, then transfer to the oven with the garlic and half the thyme for about 25 minutes until nicely browned.

Cover the birds with a little oil and pepper and pop thyme in the cavities. Roast in the oven for 18-20 minutes. Gently melt half the butter, then take out the partridge and pour over the butter. Rest for 10 minutes, transferring the resting juices and butter to the madeira jus.

When ready, sweat the mushrooms in the remaining butter with a little salt and the chopped parsley. Plate and serve.