Title: Grilled partridge with wild mushrooms and hazelnuts
 Categories: Molto
      Yield: 4 Servings
 
      4    Partridge
      4 tb Olive oil
      2 tb Chopped rosemary leaves
      3 tb Cider vinegar
      4 tb Extra virgin olive oil
      4    Cloves garlic, thinly
           Sliced
      1 lb Oyster mushrooms, sliced 1/2
           Inch thick
      1 lb Porcini mushrooms, slice
    1/2    Inch thick
    1/4 c  Fresh hazelnuts, roughly
           Chopped
    1/4 c  Chopped scallions
 
  Remove backbones from partridge and place in bowl. Add olive oil,
  rosemary and cider vinegar and toss to coat. Allow to stand 2 hours,
  covered and refrigerated.
  
  Preheat grill.
  
  In a 12inch saute pan, heat oil until smoking. Add garlic and saute
  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.
  
  Place partridges breast side down on grill and cook 8 minutes. Turn
  over and grill other side until thighs are cooked through, about 8 to
  10 minutes. Remove and arrange over mushrooms and serve.
  
  Yield: 4 servings