Anchovy and Mushroom Partridges
This is the Anchovy and Mushroom Partridges recipe.
- Prep: 20 min - 25 min
- Cooking: 2 h
- Refrigeration: 8 h
Ingredients
- 2 to 3 prepared partridge (may be replaced with small chicken)
- Olive oil
- Butter
- 3 bacon slices cut in pieces
- 4 oyster mushrooms sliced
- 4 anchovy fillets soaked in water for 10 minutes and patted dry
- 1 cup (250 mL) chicken broth
- Chopped fresh herbs (basil, oregano, etc.)
- Salt and freshly ground pepper to taste
- Red Wine and Vegetable Marinade
- 1 cup (250 mL) red wine
- 1 tbsp (15 mL) olive oil
- 3 tbsp (45 mL) wine vinegar
- 1 garlic clove crushed
- 10 small onions
- 1 small leek sliced
- 1 carrot sliced
- Salt and pepper freshly ground to taste
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Preparation
Arrange partridges in rectangular baking dish. Drizzle with Red Wine and Vegetable Marinade, coating evenly. Cover and refrigerate for 8 hours, turning once.
Preheat oven to 325 °F (160 °C).
Drain partridges and reserve marinade in baking dish.
In large skillet, heat oil and butter. Brown birds for about 15 minutes on each side. Return partridges to baking dish with marinade.
In same skillet, cook bacon for 2 minutes. Add oyster mushrooms and cook for 3 minutes. Stir in anchovies and cook for 1 more minute. Stir in broth and herbs. Season to taste with salt and pepper.
Pour mixture into baking dish with partridges and marinade. Cover and roast in oven for 1 hour 30 minutes. Remove from oven and arrange partridges on serving platter.
Scrape bottom of baking dish with a spatula over medium heat and reduce cooking juices. Pour sauce over partridges. Serve immediately with wild rice and fiddleheads.
Red Wine and Vegetable Marinade:
Purée all ingredients in food processor. Season to taste with salt and pepper.
