Perdreau à la Bourguignonne (Partridge à la Bourguignonne)

Ingredients

• 1 partridge
• 6 small glazed onions
• 6 small cooked mushroom caps
• 1 glass red wine
• 1 spoonful game sauce Demi-glace

Instructions

1. Truss the partridge as for an Entrée and pot-roast it three-quarters through.
2. Transfer it to a terrine with the 6 small glazed onions and the 6 small cooked mushroom caps.
3. Deglaze the pan with a glass of red wine and reduce by two thirds.
4. Add a spoonful of game sauce Demi-glace, strain the sauce and skim off the fat.
5. Pour the sauce over the partridge and finish the cooking.
6. Serve as it is, in the terrine.