- Serves: 1-2
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 4 jerusalem artichokes
- 1 partridge
- 8 thin sliced smoked streaky bacon
- 6 pitted Agen prunes
- oil, for frying and deep-frying
- butter, for frying
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 2 bay leaves
- 1 sprigs thyme
- 100 ml madeira
- 250 ml game stock, or brown chicken stock
- 75 ml double cream
- 150 g wild mushrooms
- 1 large pinch chopped parsley and chervil
1. Peel and dice three of the Jerusalem artichokes and blanch them in a saucepan of boiling salted water for 1 minute. Drain and refresh in cold water, then set aside.
2. Remove the breasts from the partridge. Remove the legs and chop their meat into small pieces then set aside for the sauce.
3. Lay the bacon slices, overlapping, on a sheet of cling film. Place one of the breasts on top, season with salt and freshly ground black pepper and arrange the prunes down the centre. Place the remaining breast on top and wrap the lot up in the bacon. Use the cling film to help you roll the parcel into a barrel shape and tie each end in a knot.
4. Steam the partridge over gently simmering hot water for 6 minutes. Remove from the steamer and leave to rest for 3 minutes before carefully removing the cling film.
5. Heat a little oil and a knob of butter in a heavy-based frying pan. When hot, fry the partridge until coloured on all sides. Remove and keep warm while you prepare the sauce.
6. Heat a heavy-based frying pan until hot, then add a little oil and fry the reserved leg meat until golden brown. Add 1 clove of chopped garlic and half the chopped shallot and cook for 30 seconds, until slightly coloured. Add the bay leaves, thyme and Madeira and simmer until reduced by two-thirds.
7. Stir in the stock and simmer until reduced by half, then stir in the cream.
8. Put the remaining garlic and shallots in a non-stick frying pan and heat until slightly coloured. Add the mushrooms and blanched artichokes and cook until golden brown. Stir in enough of the sauce to coat the mushroom mixture, season with salt and freshly ground black pepper and finish with the chopped parsley and chervil. Keep warm.
9. Heat some oil in a deep-fat fryer. Peel the remaining Jerusalem artichoke and slice it finely using a mandoline. When the oil is hot, fry the artichoke slices until brown and crispy. Drain well.
10. To serve, spoon the mushroom mixture into the centre of a bowl, then slice the partridge and arrange on top. Pour over some of the sauce and garnish with deep-fried Jerusalem artichokes.
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