Perdreau en Estouffade (Partridge en Estouffade)

Ingredients

• 1 partridge
• 1 spoonful Matignon below and 1 above
• 1 crushed juniper berry
• 30 grammes butter
• 1 small glass cognac
• game fumet

Instructions

1. Colour the partridge in the oven.
2. Put it in a terrine that will just hold it, with a spoonful of Matignon below and above, the Matignon mixed with a crushed juniper berry.
3. Add 30 grammes of butter, a small glass of flamed cognac and twice as much game fumet.
4. Close the terrine and lute the lid.
5. Cook in a hot oven for 25 minutes.
6. Serve as it is, in the terrine.