Passionate hunters and cooks, let yourself be tempted by this gourmet recipe that enhances partridge, a tender and tasty meat typical of our forests. Whether you are a game expert or simply curious to explore authentic flavors, the partridge vol-au-vent by Philippe April-LeQuéré is an invitation to a feast worthy of great tables.
Equivalent game
No partridge on hand? No worries, Philippe offers equally delicious alternatives:
- Wild turkey breast (approximately 300 g)
- Waterfowl leg confit (approximately 300 g)
Ingredients
To prepare this delicacy you will need:
- 6 large store-bought vol-au-vents (or already cooked)
- 4 partridge breasts, cut into 1 cm (1/2″) cubes
- 1 cup asparagus, cut into 2.5 cm (1″) pieces
- 1 cup carrots, peeled and cut into 2.5 cm (1″) pieces
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 8 oz white mushrooms, sliced
- 1/4 tsp salt
- 2 tbsp butter
- 1/4 cup flour
- 1/2 cup white wine
- 1 1/4 cup chicken broth
- 1/4 cup heavy cream (35%)
- Salt and pepper to taste
Instructions
-
Prepare the vol-au-vents
Cook them according to package directions, or if using fresh vol-au-vent, bake them for 5 minutes at 350°F on a baking sheet lined with parchment paper. -
Cook the partridge
Salt and pepper the diced partridges. Heat a frying pan over medium-high heat and cook them for 3 to 5 minutes until lightly browned. Reserve. -
Prepare the sauce
In a deep skillet over medium heat, heat the vegetable oil. Add the onion, mushrooms and salt. Cook for 5 minutes until golden brown. Add the butter and flour, then stir for a minute. Add the white wine and reduce by rubbing the bottom of the pan for 2 minutes. -
Putting the flavors together
Pour in the broth, bring to the boil, then add the cream, carrots, asparagus and cooked partridge. Mix well and let simmer. Season to taste. -
Serve
Generously fill the vol-au-vents with the mixture. Serve hot, accompanied by vegetables, salad or mashed potatoes.
Frequently Asked Questions (Q&A)
1. Can I substitute white wine?
Absolutely, you can use chicken broth or diluted lemon juice if you prefer to avoid alcohol.
2. How far in advance can I prepare this recipe?
You can prepare the filling a day in advance and reheat gently before filling the vol-au-vents.
3. Which vegetables are suitable as a side dish?
Green beans, mashed potatoes or a crunchy salad go perfectly with this dish.
4. How to store leftovers?
Store the filling in the refrigerator in an airtight container for up to 3 days. Vol-au-vents are best eaten immediately to keep their texture.
5. Can I use another type of mushrooms?
Of course, cremini or shiitake mushrooms provide a more pronounced flavor.
A recipe to absolutely try!
Whether you're a wild food regular or a curious enthusiast, this partridge vol-au-vent is a culinary experience that will please everyone. Prepare it today and share your thoughts with us!
