Wine-Braised Partridge with Pancetta

Ingredients 0/12

Step 1

Start by gently pounding the partridge fillets between two sheets of plastic wrap using a rolling pin until they’re tender. Set them aside for now. In a saucepan over medium heat, melt the butter and sauté the mushrooms, onion, and garlic until everything is soft and fragrant, about 5 to 7 minutes. Once done, take it off the heat.

Step 2

Bring a large pot of lightly salted water to a boil. Quickly cook the spinach just until it turns bright green, about 30 seconds, then drain and plunge it into a bowl of ice water to stop it from cooking further. After a few minutes, drain again and chop it up.

Step 3

For the gravy, whisk cold water into the gravy mix in a small pan over medium heat. Keep stirring as it heats until it boils, then lower the heat and let it simmer for a minute. Remove from the heat and stir in the wine, cream, and thyme—this will give the gravy a nice, thick consistency as it sits.

Step 4

Lay out the tenderized fillets and spread a thin layer of the chopped spinach over each one. Add a layer of the sautéed mushrooms on top, then place a slice of pancetta over that. Carefully roll up each fillet and secure it with toothpicks. Arrange them in a small roasting pan and pour the gravy over so the meat is well covered.

Step 5

Pop the pan in a 350°F (175°C) oven and bake until the meat is cooked through and the juices run clear, about 45 minutes. Enjoy!