Partridge Breast with Mushrooms and Sherry Cream Sauce


4 Partridge breasts – boned and any shot removed.
˝ C Flour .
8 oz White mushrooms – sliced.
8 oz Crimini mushrooms – sliced.
2 large shallots – minced.
1Tb Fresh Tarragon leaves.
8 oz heavy cream – room temperature.
2 oz Dry Sherry.
2 Tb Butter.
1 Tb Olive Oil.
Salt and fresh ground black pepper.

Dredge breasts in flour seasoned with salt and black pepper.
In a large sauté pan, combine 1Tb of the butter and the olive oil and melt over medium high heat. Saute breasts until browned, about 3-5 minutes per side. Transfer to a baking dish, cover loosely with foil and place in a 250 degree oven to finish.

Return sauté pan to heat, add remaining butter and the shallots, sauté until the shallots are translucent and add the mushrooms, increase the heat and sauté until the mushrooms have begun to brown. Add the heavy cream and half of the tarragon. Reduce heat and simmer until mixture is reduced by half, add the sherry and return the partridge breast to the mixture, add the remaining tarragon continue simmering for 5 minutes. Serve with noodles.

***You can use Pheasant in this recipe as well.
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