Partridge with Onion-Apple Sauce and Mashed Potatoes

Rinse the potatoes and steam over a pan of simmering water until knife-tender, about 30 minutes.

Rinse, peel and slice the onions. Rinse, quarter and core the apples and cut the quarters into slices. Rinse the partridge, pat dry and cut into 8-12 pieces of approximately equal size. In a mortar, crush the coriander with the peppercorns and season the partridge with the spice mixture and salt. Heat the oil in a skillet (preferably cast iron) and saute the partridge until browned. Remove from the pan and set aside. Add the onion and apple to the pan and cook until lightly browned. Deglaze with the stock and the Calvados. Simmer over low heat until the onions are tender, about 5 minutes. Return the partridge to the pan, add the rosemary and simmer over low heat until cooked through, about 10 minutes, adding a little water if necessary.

Peel the potatoes, press through a potato ricer and let the liquid evaporate. Stir in the butter and milk until smooth. Stir in the tarragon and season with salt and nutmeg.