Partridge à la BOURGUIGNONNE

Known Ground reconstruction

A small covered Dutch oven serves as both poêling pan and terrine. The source's final seven-to-eight-minute timing is retained as a cue, but temperature determines doneness. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Heat the oven to 350°F. Season the partridge and brown it gently in 1 tablespoon butter in a small covered Dutch oven. Cover and cook until nearly done, about 20 minutes.

2. Glaze the onions in the remaining butter with a splash of stock until tender. Add them and the cooked mushroom caps around the bird.

3. Pour the wine into the browning pan and reduce it by two-thirds. Stir in the demi-glace and remaining stock, strain if needed, skim the fat, and pour the sauce over the bird.

4. Cover and finish in the oven for 7 to 8 minutes, or until the partridge reaches 165°F (74°C). Serve from the warm casserole with the onions, mushrooms, and sauce.

Historical formula

Method

Truss the partridge as for an entrée; three-parts _poële_ it, and place it in a _terrine_ with six small glazed onions and as many small, cooked mushroom heads. Swill the saucepan with a glassful of red wine; reduce it two-thirds, and add a tablespoonful of game half-glaze. Strain; clear of grease; pour this sauce over the partridge, and complete the latter’s cooking for seven or eight minutes.

Source

A Guide to Modern Cookery — Recipe no. 1864.