Partridge With Bacon Jam, Madeira And Mushrooms Recipe

Recipe By Slurrp

This recipe features succulent partridge breasts served with a rich and flavorful bacon jam, madeira sauce, and sautéed mushrooms. The partridge breasts are seared to perfection, then topped with a sweet and savory bacon jam that adds a delicious smoky flavor. The madeira sauce adds depth and richness to the dish, while the sautéed mushrooms provide a earthy and aromatic element. This dish is perfect for a special occasion or a gourmet dinner party.

4.9
22 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Partridge With Bacon Jam, Madeira And Mushrooms
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Ingredients for Partridge With Bacon Jam, Madeira And Mushrooms Recipe

  • 1 Partridge Breasts
  • 2 Slices Of Bacon
  • 1/4 Onion, Thinly Sliced
  • 1/2 tablespoon Brown Sugar
  • 1/2 tablespoon Apple Cider Vinegar
  • 0.13 teaspoon Smoked Paprika
  • 0.06 teaspoon Cayenne Pepper
  • As required Salt And Pepper To Taste
  • 2 ounce Mushrooms, Sliced
  • 0.13 cup Madeira Wine
  • 1/4 cup Chicken Stock
  • 1/2 tablespoon Butter

Directions: Partridge With Bacon Jam, Madeira And Mushrooms Recipe

Cooking Directions

  • STEP 1.Start by preparing the bacon jam. Cook bacon until crispy, then remove from pan and set aside. In the same pan, sauté onions until caramelized. Add brown sugar, vinegar, and spices, then cook until thickened. Chop the cooked bacon and stir it into the jam.
  • STEP 2.Next, prepare the partridge breasts. Season them with salt and pepper, then sear them in a hot pan until golden brown on both sides. Remove from pan and set aside.
  • STEP 3.In the same pan, sauté mushrooms until golden brown and cooked through. Remove from pan and set aside.
  • STEP 4.Deglaze the pan with madeira wine, scraping up any browned bits from the bottom. Add chicken stock and simmer until reduced by half. Stir in butter to thicken the sauce.
  • STEP 5.To serve, place the partridge breasts on a plate and top with a spoonful of bacon jam. Spoon the madeira sauce over the top and garnish with sautéed mushrooms. Serve with your favorite side dishes.

Cooking Tips

  • Make sure to cook the bacon until crispy before adding it to the jam. This will give the jam a nice texture and flavor.
  • When searing the partridge breasts, make sure the pan is hot to achieve a nice golden crust.
  • Deglazing the pan with madeira wine adds a rich and complex flavor to the sauce. Be sure to scrape up all the browned bits from the bottom of the pan for maximum flavor.
  • If the sauce is too thin, you can simmer it for a bit longer to reduce it further, or add a cornstarch slurry to thicken it.
  • Serve the partridge breasts with your favorite side dishes, such as roasted potatoes or steamed vegetables, to complete the meal.

Storage and Serving

  • Leftover partridge breasts can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the partridge breasts in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • The bacon jam can be stored in the refrigerator for up to 1 week. Serve it at room temperature.
  • The madeira sauce can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.
  • Garnish the dish with fresh herbs, such as parsley or thyme, for an extra pop of flavor.
Nutrition
value
4305
calories per serving
246 g Fat289 g Protein218 g Carbs38 g FiberOther

Current Totals

  • Fat
    246g
  • Protein
    289g
  • Carbs
    218g
  • Fiber
    38g

MacroNutrients

  • Carbs
    218g
  • Protein
    289g
  • Fiber
    38g

Fats

  • Fat
    246g

Vitamins & Minerals

  • Calcium
    1608mg
  • Iron
    98mg
  • Vitamin A
    438mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    2mg
  • Vitamin B3
    91mg
  • Vitamin B6
    8mg
  • Vitamin B9
    431mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    58mg
  • Vitamin E
    17mg
  • Copper
    4mcg
  • Magnesium
    669mg
  • Manganese
    12mg
  • Phosphorus
    3151mg
  • Selenium
    294mcg
  • Zinc
    26mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp