Braised Partridge with Mushrooms and Chestnuts (Spanish Perdiz Braseado con Champiñones y Castañas)

Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. This traditional Spanish dish is a one pot wonder.

6 partridges, cleaned, trussed and dusted with flour
2 glasses fruity olive oil
1 large onion, roughly chopped
2 cloves garlic, chopped
1 medium carrot, sliced
1 bay leaf
fresh parsley
1 tsp. dried oregano
1 tsp. thyme
1 tsp. saffron threads
4 slices pork belly or bacon
2 cups of consommé
½ bottle of Monterrei white wine (Godello, Verdelho)
3½ oz chestnuts, cooked and peeled
8 oz wild mushrooms
1 spicy-hot pepper, dried,
sea salt
white pepper, freshly cracked

Dust the partridges lightly with flour. Heat the olive oil in a flameproof dish preferably earthenware, if you have it and sauté the birds. When golden and well sealed, add the roughly chopped onion, garlic, carrot, herbs and spices.

Cover the partridges with the belly of pork, add the consommé and bring to a boil. Simmer gently for another 45 minutes, removing the lid to reduce the sauce at the end of cooking if necessary. Five minutes before the end of cooking - or just before you want to serve the partridges - stir in the chestnuts and simmer to heat them through.

Makes 6 servings.