Instructions

1. Rinse the porcini and soak in 120ml of boiling water.
2. Fry the partridges in 50g of butter, a little oil and thyme leaves until golden.
3. Season well, cover the partridges with prosciutto slices and place in a preheated oven at 220°C (200°C fan) for 20-25 minutes.
4. Once cooked, remove from the oven and place the partridges on a board. Loosely cover with some foil and allow to rest for 20 minutes.
5. Add the wine, port and beef stock to the partridge pan and reduce by half.
6. Stir in the remaining 25g of butter and the redcurrant jelly. Season and thicken if required.
7. Drain through a sieve, put aside, and keep warm.

Instructions (Bread Sauce)

1. Stud the onion with the cloves and place in a saucepan with the bay leaf, milk, and a good pinch of nutmeg.
2. Heat the milk to just below boiling point.
3. Remove from the heat and leave to infuse for a minimum of 30 minutes before discarding the onion, cloves and bay leaf.
4. Drain the porcini mushrooms and chop finely, but do not discard the water.
5. In a saucepan, fry the chopped porcini in 25g of butter.
6. Allow them to cook slowly for about 8 minutes, stirring continuously.
7. Add the infused milk, and stir in the cream, sourdough crumbs and half of the porcini water.
8. Cook on a very low heat stirring until the sauce has thickened.
9. Season to taste and add a little more of the porcini water if the sauce is too thick.

To serve

1. Serve the partridges on a hot plate with your favourite cooked greens.
2. Pour over the porcini bread sauce and some of the redcurrant jelly and port sauce.
3. Sprinkle with cooked sourdough crumbs.

Thank you to Eat Game for sharing this recipe with us.