Roasted partridges with chestnut sauce
Preparation 20 min, cooking 30 min, medium difficulty
4 partridges, 40 g of speck, 50 g of morel mushrooms, 16 thin slices of lard, 40-50 white grape berries, 20 chestnuts, 16 juniper berries, 8 sage leaves, 1/2 glass of white wine, 30 g of butter, salt and pepper
Blanch the chestnuts for 10 minutes; blanch the mushrooms and chop them; peel the grapes; cut the speck into strips.
Clean the partridges, gut them, pluck them and flame them. Season them with salt and pepper inside and out, and put in the belly of each 2 juniper berries and 2 sage leaves.
Wrap the partridges with the slices of lard and place them in a pan in which you have melted 10 g of butter, add the remaining crushed juniper berries and place in the oven at 200 ° C for 20 minutes, turning the meat a couple of times and soaking it. with the cooking juices.
In a pan heat the remaining butter and add the speck, chestnuts, mushrooms and grapes; pour the wine and continue to cook, stirring.
At the end, remove the partridges from the oven, arrange them on a serving dish and garnish with the chestnut sauce.