Ingredients

• 2 whole partridges
• 200 g wild mushrooms(chanterelles, boletes)
• 80 ml maple syrup
• 2 tbsp butter
• 1 chopped shallot
• 125 ml white wine
• 125 ml chicken stock
• 2 thyme sprigs
• 1 Salt and pepper

Instructions

1. 1

   Sear the partridges on all sides in butter.

2. 2

   Brush with maple syrup. Add the thyme.

3. 3

   Bake at 375°F (190°C) for 40 minutes, basting frequently.

4. 4

   In a pan, sauté the mushrooms with the shallot in butter.

5. 5

   Deglaze with white wine, add the stock and a drizzle of maple syrup.

6. 6

   Serve the partridges topped with the mushroom sauce.