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Bacon Wrapped Partridge with Wild Mushroom Fondue and Fingerling Potatoes

Serves 2

Ingredients

1 each	whole fresh partridge
1/2 lb	bacon, good quality, thick sliced
2 C	fingerling potatoes
2 C	wild mushrooms, any kind washed and cut into medium pieces
1 C	wild baby arugula
1/2 bunch	thyme, fresh
1 oz	butter
1/2 oz	sherry vinegar
3 oz	white wine
1/2 C	fresh chicken stock
to taste	kosher salt
to taste	black pepper

Method

Preparing and Cooking the Partridge
First start by making sure all the feathers have been removed from the bird. Once the bird is cleaned, tie the legs together with butchers twine. Take the sliced bacon and start wrapping the breast; I personally like to make a little lattice with the bacon similar to a pie crust.

Once the bird has been wrapped, rub with olive oil, season with salt and pepper then place on a rack in an oven that has been preheated to 375 degrees. Cook for 12-20 minutes or until the legs are fully cooked and the bacon is a golden brown. Allow to rest in a warm area of your kitchen.

Fingerling Potatoes
Place the potatoes in a pot, cover with water and add half the thyme and season with salt. Simmer until the potatoes are done, then remove from the water and cut into small pieces. Reserve for latter use.

Wild Mushroom Fondue
In a medium sauté pan sauté the wild mushrooms in oil. Once golden brown, season with salt and deglaze with the white wine. As the wine cooks out add the chicken stock and the sherry vinegar, reduce by half then add the cooked potatoes, adjust seasoning again as needed. At the last second add the arugula and remove from the heat.

Plating
Start by carving the leg and breast off the partridge, be careful not to damage the cooked bacon. In the center of the plate place the potato and mushroom fondue in a little pile. Place the leg first then the breast second on top of the mushroom fondue, spoon a little of the excess liquid from the mushroom fondue around the bird and serve.

Enjoy!