Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Preparation:	55 min
Marinating/Waiting:	0 min
Cooking:	55 min
Total:	1 h 50 min

8
servings

Category:	Meats and substitutes
Subcategory:	Speciality Poultry
Source:	Émission Les Chefs

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Recipe of : Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

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Recipe ingredients

1 shallot, chopped
Butter as needed
½ garlic clove, chopped
3 prunes, pitted and chopped
¾ tsp. (3 mL) each chopped parsley and thyme
Salt and pepper to taste
Lemon juice to taste
¼ cup (60 mL) chopped walnuts
3 oz. (75 g) ground chicken
3 oz. (75 g) ground pork
2 partridges
Gravy
¼ cup (60 mL) extra virgin olive oil
1 celery stalk, thinly sliced
1 medium carrot, thinly sliced
1 onion, thinly sliced
Mashed potatoes

6 medium potatoes, peeled
½ cup (125 mL) 35% m.f. cream
1 Tbsp. (15 g) butter
3 oz. (approx. 100 g) Alfred Le Fermier cheese, diced
Applesauce
2 apples
Fresh-squeezed lemon juice to taste
2 star anise
Raw fruit ketchup
1 celery stalk, peeled and diced
1 pear, peeled and diced
2 tomatoes, peeled, seeded and diced
1 tsp. (5 mL) honey
2 tsp. (10 mL) white wine vinegar
Crushed cinnamon and chilli peppers to taste
Brussels sprouts
¾ lb. (400 g) Brussels sprouts
Extra virgin olive oil as needed
¼ cup (60 mL) chopped nuts

Preparation

In a skillet, sweat shallot in butter.
In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.
Brown a bit of stuffing to adjust seasoning.
Preheat oven to 350°F (180°C).
Cut partridges along backbone and debone. Save the bones.
Stuff and tie partridges. Roast for 30 minutes.
Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.
Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.
Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.
Purée them with a food mill. Set aside.
Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.
Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.
Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.

Brigitte Laquerre

Suggestion

* We recommend Selection and Irresistibles products.

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