Braised Partridge

Rinse partridges, dry and carve into 4 pieces each.

Peel shallots and garlic. Slice the garlic and dice the bacon.

Heat olive oil and brown partridges and bacon in it. Add the shallots and garlic and sauté as well. Extinguish with red wine. Add paradeis pulp and thyme, season with salt, bell pepper and paprika. Sauté for about 35 minutes.

Rinse and clean the mushrooms and add them. Steam for another 10 minutes.

Garnish with fresh thyme and tomato wedges, if desired, and serve warm baguette with the partridges.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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