Maggie's Farm

Grilled Partridge with Wild Mushrooms and Hazelnuts
4 Partridge
4 Tbs. Olive oil
2 Tbs. Chopped rosemary leaves
3 Tbs. Cider vinegar
4 Tbs. Extra virgin olive oil
4 Cloves garlic, thinly sliced
1 lb. Oyster mushrooms (3-4 supermarket packages), stems removed, sliced 1/2 inch thick
1 lb. Porcini (or crimini or baby bella) mushrooms, slice 1/2 Inch thick
1/4 cup Fresh (blanched) hazelnuts, roughly chopped
1/4 cup Chopped scallions

Remove backbones from partridges with game shears or heavy scissors and place partridges in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated.

Preheat grill. Place partridges breast side down on grill (indirect heat) and cook 8 minutes.

Meanwhile, in a 12-inch sauté pan, heat oil until smoking. Add garlic and sauté until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter.

Turn partridges over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve.