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Young Partridge "Haute Volée"

4 servings

Ingredients

• 3 Stk Partridge
• Fat (nach Bedarf)
• 100 g Pearl onions (peeled)
• 200 g Carrots (scooped into balls)
• 200 g Potatoes (scooped into balls)
• 150 g mushrooms
• 120 g Breakfast bacon (diced)
• 250 ml sour cream
• 0.06 L White wine
• Parsley (chopped) (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Generously lard the three prepared partridges, salt and pepper.
2. Brown lightly on all sides in a casserole with a little fat.
3. Blanche pearl onions (100 g), carrot balls and potato balls (200 g each) separately.
4. Dice mushrooms (150 g) into large cubes.
5. Dice breakfast bacon (120 g) and render in a pan, then roast the vegetables and mushrooms until golden.
6. Add everything to the partridges in the casserole.
7. Stir in sour cream (250 ml) and white wine (approximately 60 ml) and braise everything until tender.
8. Portion the partridges, arrange and sprinkle with chopped parsley.
9. Serve crispy baked castle potatoes as a side dish.

Based on a cookbook by Hans Hofer (1964), adapted with AI.