Admirably

French Partridge in a Bread Blanket, Butternut Crush and Brussels Sprouts

Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.

DinnerGourmetGameAutumnPartridge
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
44.6g
per serving
178.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Potato Flour
mixed with water to thicken
CondimentsSauces
1.5
tsp
Treacle Vinegar
Dairy
25
g
Butter
for stuffing
50
g
Butter
for partridge
10
g
Butter
for sauce
25
g
Butter
for sprouts
Fruits
0.5
piece
Pomegranate
seeds removed
GrainsCereals
4
slice
White Bread
crusts removed
Liquids
150
ml
Madeira
600
ml
Chicken Stock
Meat
25
g
Bacon
finely chopped
30
g
Cumbrian Ham
finely chopped
4
piece
Partridge Breast
French partridge
4
slice
Air-Cured Ham
NutsSeeds
1
clove
Garlic
baked, peeled and puréed
10
g
Chervil
freshly chopped
3
clove
Garlic
crushed; for squash
110
g
Chestnut
peeled and sliced
OilsFats
45
ml
Olive Oil
1
tsp
Bacon Fat
Vegetables
50
g
Onion
finely chopped; for stuffing
110
g
Button Mushroom
finely sliced
1
piece
Butternut Squash
halved, seeded, and scored
150
g
Brussels Sprout

Method

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