Losses with cogumelos

Ingredients for 4 servings:

• 4 small partridges, plucked and gutted
• Salt
• 2 tbsp paprika powder
• 4 small spring onions
• 100 g bacon, streaky
• 4 slice(s) ham, Presunto or Westphalian ham on the bone
• 4 slice(s) sausage, chouriço or strongly seasoned Mettwurst
• 100 ml white wine
• some chicken broth, if needed
• 500 g chanterelles
• 60 g butter
• ½ shallot(s)
• 1 small garlic clove(s)
• salt and pepper
• 2 tbsp sweet cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Partridges with mushrooms

Season the partridges inside and out with salt and rub with paprika. Quarter the onions, layer the thinly sliced ​​bacon, 2 slices of ham, and 2 slices of sausage in a roasting pan, arrange the partridges on top, and cover with the remaining slices of sausage and ham. Pour in the wine, put a lid on, and cook the partridges in the preheated oven at moderate heat. Add a little chicken stock if desired. Remove the cooked partridges from the pan and keep warm. Clean and wash the mushrooms, drain them, and halve or quarter any larger mushrooms. Heat the butter, sauté the finely chopped shallot and peeled garlic clove, add the mushrooms, and cook briefly. Season the mushrooms with salt and pepper and stir in the cream. Mix the mushrooms with the drippings from the partridge, add the partridges, and let them simmer over low heat for 10 minutes. Halve the partridges, arrange them on the plate, top with the mushrooms and sprinkle with parsley.