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🍽️ Roasted Partridge with Mushroom Filling and Potatoes

719 kcal · 30 min · 4 servings

Ingredients

• 1 guinea fowl (approx. 1,4 kg, ready for the kitchen)
• 1 shallot
• 1 garlic clove
• 30 g dried morels
• 4 tbsp butter
• 50 ml dry white wine
• 4 sprigs parsley
• 80 g toast bread (toasted)
• 1 egg yolk
• salt
• pepper (from the mill)
• 600 g small, waxy potatoes
• 2 tbsp olive oil
• 5 sprigs thyme

Instructions

1. 1. Rinse the partridge under cold running water.
2. 2. Pat the bird dry thoroughly with kitchen paper.
3. 3. Gently pull the skin at the neck area upwards.
4. 4. Carefully separate the skin from the breast meat using your hand, without tearing it.
5. 5. Peel the shallot and the garlic.
6. 6. Finely chop the shallot and garlic.
7. 7. Soak the dried morels in water.
8. 8. Drain the morels and cut them into small pieces.
9. 9. Heat two tablespoons of butter in a frying pan.
10. 10. Sauté the shallots and garlic until translucent.
11. 11. Add the morels to the pan.
12. 12. Sauté the mushrooms briefly.
13. 13. Deglaze the pan with wine.
14. 14. Simmer the sauce over medium heat.
15. 15. Wait until all the liquid has evaporated.
16. 16. Rinse the parsley under cold water.
17. 17. Shake the parsley dry.
18. 18. Finely chop the parsley leaves.
19. 19. Remove the mushroom mixture from the heat.
20. 20. Let the mushroom mixture cool down.
21. 21. Grate the toast bread into crumbs.
22. 22. Place the cooled mushroom mixture into a blender.
23. 23. Add the remaining butter.
24. 24. Add the chopped parsley.
25. 25. Blend the ingredients in the mixer.
26. 26. Mix the mushroom paste with the egg yolk.
27. 27. Season the mixture with salt.
28. 28. Season the mixture with pepper.
29. 29. Spread the mushroom mixture under the lifted skin on the breast.
30. 30. Place the skin back over the filling.
31. 31. Press the skin down gently.
32. 32. Season the entire partridge outside with salt.
33. 33. Season the entire partridge outside with pepper.
34. 34. Tie the legs of the partridge together.
35. 35. Line an ovenproof dish with baking paper.
36. 36. Place the partridge in the dish with the breast side facing up.
37. 37. Preheat the oven to 200 degrees Celsius with top and bottom heat.
38. 38. Wash the potatoes thoroughly.
39. 39. Halve the potatoes lengthwise.
40. 40. Toss the potatoes with olive oil.
41. 41. Season the potatoes with salt.
42. 42. Season the potatoes with pepper.
43. 43. Arrange the potatoes around the partridge in the dish.
44. 44. Roast the partridge with the potatoes in the preheated oven.
45. 45. Roast the dish for 50 to 60 minutes.
46. 46. Sprinkle the thyme over the meat 15 minutes before the end of the cooking time.
47. 47. Serve the partridge together with the potatoes.

Nutrition per serving

• kcal: 719
• Protein: 56 g · Fett/Fat: 39 g · Carbs: 34 g