Maple-roasted partridge with wild mushrooms – a staple of Quebec hunting cuisine

A simple, rustic recipe full of character

It's autumn, the partridge hunting season is in full swing. The hunters return from the woods, fires are lit, and kitchens fill with the aromas of roasted game meat. This game recipe combines the sweet taste of maple syrup, forest mushrooms, and fresh herbs for a typically Quebecois dish. In a few easy steps, discover how to brown the partridge, roast it gently in the oven, and serve it with crispy potatoes. A true post-hunt meal that celebrates local heritage and conviviality.

Local ingredients:

• 2 fresh partridges
• 2 tbsp of butter
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 cloves of Quebec garlic, crushed
• 200 g of wild mushrooms (morels, chanterelles, or forest mix)
• ½ cup of pure maple syrup
• ½ cup of chicken broth
• Salt, pepper, Quebec sunflower oil
• Baby potatoes for the side dish

Partridge preparation :

Before turning on the oven, prepare your local ingredients for a true hunting feast.

• Preheat the oven to 180 °C (350 °F). Salt and pepper the partridges.
• In a pan, melt the butter with the garlic, rosemary, and thyme. Brown the partridges for 3 minutes on each side.
• Deglaze the pan with maple syrup and broth, then pour this mixture over the partridges in an ovenproof dish.
• Cook 25 to 30 minutes, basting often to keep the meat tender and juicy.

Wild mushrooms :

• While the partridges cook, sauté the wild mushrooms in a drizzle of sunflower oil with a pinch of salt and pepper.
• Cook about 5 to 7 minutes until well browned.

Side dish :

• Cook the baby potatoes in salted water, then lightly crush them with a fork. Sauté them in a pan with a bit of butter until crispy.

Plating :

• Serve the roasted partridges with wild mushrooms on the side and crispy baby potatoes.
• Drizzle with the cooking juice for even more flavor.

Hunter-cook's tip

For an even more woody flavor, add a touch of maple smoke or marinate the partridges in a mixture of maple syrup and olive oil before cooking.

Q&A express

Can the partridge be replaced? Yes, with grouse, pheasant, or rabbit.
Which wine or cider to serve? A pinot noir or a dry ice cider pairs wonderfully.
Frozen partridge? Yes, if it is properly thawed before cooking.
Ideal cooking? Internal temperature: 74 °C (165 °F) for tender meat.

Why this recipe is so popular with hunting enthusiasts

• Rich and authentic taste of local game
• Ingredients typically Quebecois and easy to find
• Preparation simple, quick, and friendly
• Ideal for post-hunt meals or evenings at the cabin
• A forest cuisine that combines tradition and pleasure

Enjoy your meal!

A hunting recipe that brings people together, evokes the forest, the warmth of the fire, and the pride of Quebec's terroir. To be shared among nature enthusiasts and lovers of good cuisine.