Ingredients
Chukar Stock
4 Chukar Partridge, Whole
8-12 cup(s) Water
1/2 cup(s) Kosher Salt
2 Carrots, broken in half
2 Celery Stalks, broken in half
1 Yellow Onion, chopped in half
3 Bay Leaves
1 tsp Poultry seasoning
1 tbsp Whole Black Pepper Corns
Chukar Filling
2 Carrots, diced
4 Celery Stalks, diced
3 Garlic Cloves, diced
1 Yellow Onion, diced
1 Black Truffle
1 tbsp Black Truffle Oil
2 tbsp All Purpose Flour
1 cup(s) Warm Milk
1 Bag of Shredded Sharp Cheddar Cheese
1/2 tsp Poultry seasoning
Black Pepper
Salt
1 tbsp Butter
Mashed Potatoes
8 Yukon gold potatoes, cubed
8 cup(s) Partridge Stock
3 tbsp Black Truffle Butter
1-2 cup(s) Milk
Salt, a generous amount
Instructions
Step #1 - Add 8-12 cups of water to large stock pot. Set heat to high. Add Partridge and 1/2 cup of Kosher Salt.
Step #2 - Add Carrots, celery, onion, bay leaves, peppercorn and poultry seasoning
Step #3 - Bring mixture to a boil and reduce to a simmer. Allow to cook for 15-20 minutes, or until the birds reach in internal temperature of 155 degrees
Step #4 - While the birds are cooking. Prepare your ingredients for your filling by dicing up the carrots, celery and onions into small pieces.
Step #5 - Peel and dice up golden potatoes into large 1-2 inch cubes.
Step #6 - Remove birds to a plate when they reach the correct temperature and allow to rest.
Step #7 - Add a colander over top of another stock pot. Line the colander with paper towels and pour the remain stock through the colander so that small particles get filtered out. Discard everything the colander captures, but retain the stock.
Step #8 - Add new stock pot with filtered stock back to the stove. Bring to a boil. Add cubed potatoes and cook 10 - 12 minutes, or until the potatoes are soft. Put colander into sink and drain potatoes. Add drained potatoes back to pot. Add Milk, truffle butter and salt. Use a masher or hand mixer to combine all the ingredients and make potatoes creamy.
Step #9 - Preheat oven to 350 degrees. Add 1 tablespoon of butter and 1 tablespoon of truffle oil to oven safe skillet and set stove eye to medium high heat. Add carrots, celery and onions to hot skillet and cook for about 5 minutes, until onions are translucent.
Step #10 - Add 3 gloves of garlic, diced up fine, to the hot skillet and cook for another minute.
Step #11 - Add Salt, pepper and poultry seasoning. Add 2 tbsp of flour and combine
Step #12 - Add 1 cup of warm milk. Allow to thicken for a minute to two, then turn off heat.
Step #13 - Shred the meat from the birds and add to the skillet. Combine.
Step #14 - Rub butter all over the inside of a casserole dish. Take the filling mixture and dump into the bottom of a casserole dish, using a spatula to smooth out the layer.
Step #15 - Taste the mixture and add additional salt and poultry seasoning, if needed. Add a layer of sharp cheddar cheese.
Step #16 - Dump the mashed potatoes on top and use a spatula to create a smooth top layer.
Step #17 - Sprinkle with Pepper and more shredded sharp cheddar.
Step #18 - Place in the over and cook for 20 minutes. When it comes out, the cheese should be melted and the potatoes should have some brown edges.
Step #19 - Using a peeler, shave off a few slices of Black Truffle.
Step #20 - Sprinkle the Black Truffles over the top.
Step #21 - Then serve. This is a one pot meal, you wont need any sides.
Step #22 - If its a big of a hit at your house as it was at mine, your dish should look like this when its done.
