Partridge with Pancetta in a Rich Wine Sauce

Ingredients

• 3 skinned partridges, breast meat filleted from the bone
• 1 tablespoon butter, or as needed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch fresh spinach
• 1 cup cold water
• 1 (.75 ounce) packet dry mushroom gravy mix
• ½ cup dry red wine
• ½ cup 35% cream
• 1 pinch chopped fresh thyme
• 8 thin slices pancetta

Step 1

Place each partridge fillet between two pieces of plastic wrap and gently pounding them with a rolling pin until they’re tender. Set them aside for now.

Step 2

Melt the butter in a saucepan over medium heat and sauté the mushrooms, onion, and garlic until they’re soft and fragrant, about 5 to 7 minutes. Remove from heat and set aside.

Step 3

Preheat your oven to 350°F (175°C).

Step 4

Bring a large pot of salted water to a boil. Quickly cook the spinach for about 30 seconds until it turns bright green, then drain and immediately plunge it into a bowl of ice water to stop the cooking. Drain again and chop the spinach into small pieces.

Step 5

In a small saucepan, whisk the gravy mix with cold water and cook over medium heat, stirring often until it boils. Turn the heat down and let it simmer for a minute. Then stir in the wine, cream, and thyme. The sauce will thicken as it sits.

Step 6

Lay the tenderized fillets on a board and spread a thin layer of the chopped spinach over each. Add a layer of the sautéed mushrooms, then top with a slice of pancetta. Roll up the fillets and secure them with toothpicks. Place the rolls in a small roasting pan and pour the wine sauce over so they’re fully covered.

Step 7

Bake in the oven for about 45 minutes, or until the meat is cooked through and the juices run clear.