{"id":54882,"date":"2026-09-15T17:50:57","date_gmt":"2026-09-15T17:50:57","guid":{"rendered":"https:\/\/hunting.be\/partridge-in-creamy-mushroom-sauce\/"},"modified":"2026-09-15T17:51:08","modified_gmt":"2026-09-15T17:51:08","slug":"partridge-in-creamy-mushroom-sauce","status":"publish","type":"post","link":"https:\/\/hunting.be\/en\/partridge-in-creamy-mushroom-sauce\/","title":{"rendered":"Partridge in creamy mushroom sauce"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

A refined game dish with tender partridge, fried mushrooms and a creamy sauce<\/span> with shallot, thyme and a dash of cognac or armagnac. Delicious with a creamy risotto or pasta, but also perfect as a starter with a piece of crusty bread. <\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

Serves 4\u20136<\/b><\/p>\n

Ingredients<\/b><\/span><\/h3>\n
    \n
  • 500 g partridge breast, possibly supplemented with the legs<\/li>\n
  • 350 ml white wine<\/li>\n
  • 700 g mixed mushrooms, such as shiitake, chestnut mushrooms or oyster mushrooms<\/li>\n
  • 75 g shallot, finely chopped<\/li>\n
  • 1 spring onion<\/li>\n
  • 50 g butter or olive oil<\/li>\n
  • 2 tsp fresh thyme<\/li>\n
  • 100 ml cognac or armagnac<\/li>\n
  • 200 g cr\u00e8me fra\u00eeche<\/li>\n
  • 100 g Greek yogurt<\/li>\n
  • 2 handfuls of baby spinach or regular spinach<\/li>\n
  • Salt and pepper<\/li>\n
  • Cayenne pepper to taste<\/li>\n<\/ul>\n

    Optional for the confit partridge legs: sunflower oil, a dash of olive oil and 2 bay leaves.<\/p>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

    Preparation<\/b><\/span><\/h3>\n

    1. Let the wine reduce<\/b>
    \nLet the white wine reduce slowly until about 150 ml remains. Then set aside for a while. <\/p>\n

    2. Prepare<\/b>
    \nthe partridge Cut the partridge breasts into strips about 1 cm thick and set them aside. If you also want to use the legs, you can confit them in oil for about 2 hours at about 80\u00b0C, together with two bay leaves. <\/p>\n

    3. Fry the mushrooms<\/b>
    \nTear or cut the mushrooms into coarse pieces. Fry them without fat on a high heat first, until most of the moisture has evaporated. Then add the butter or olive oil and the finely chopped shallot and fry a little more. <\/p>\n

    4. Make the sauce<\/b>
    \nDeglaze the mushrooms with cognac or armagnac and let the alcohol evaporate. If you want, you can also flamb\u00e9 the drink. Meanwhile, mix the cr\u00e8me fra\u00eeche with the Greek yogurt, fresh thyme and finely chopped spring onion. Add this mixture to the mushrooms together with the reduced white wine and simmer gently for about 5 minutes. <\/p>\n

    5. Cook the partridge<\/b>
    \nAdd the strips of partridge to the sauce and let them simmer for a few minutes, until the meat is just cooked and still nice and tender. Season with salt, pepper and a pinch of cayenne pepper if desired. <\/p>\n

    6. Add<\/b>
    \nthe spinach For regular spinach, remove the thicker stems first. You can use baby spinach right away. Add about two handfuls of spinach and let it shrink briefly in the warm sauce. <\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”54880″ image_size=”full” max_width=”100%” max_width_mobile=”default” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

    Serve<\/b><\/span><\/h3>\n

    Serve the partridge in creamy mushroom sauce<\/span> with a creamy risotto or pasta. As a starter, you can serve a smaller portion with a piece of crusty bread, ideal for soaking up the last sauce. <\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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