ONE-POT PARTRIDGE WITH DRUNKEN POTATOES
A plump little partridge is the ideal portion for one, and has a mild and succulent flavour, ideal for cold winter nights
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
- Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
- Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
- To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.
Nutrition Facts : Calories 892 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 104 grams protein, Sodium 1.5 milligram of sodium
NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)
This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.
Provided by WANDERINGSTAR
Categories Meat and Poultry Recipes Pork
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
- Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
- Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g
PARTRIDGE POT ROAST
A hearty, nourishing and delicious pot roast. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". There are six Partridge recipes in this book; since acquiring a copy, happily I report having had success in the preparation and cooking of all six. A reasonably-priced meal, the preparation and cooking time will vary according to the skill of the individual cook. Don't be discouraged by the many cooking steps; it is really not as arduous as it seems. The recipe is really quite easy, have fun with it. Have plenty of crusty bread, "the telling is in the sauce".
Provided by TOOLBELT DIVA
Categories Poultry
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large frying pan melt the butter over moderate heat.
- When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
- Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
- Set aside.
- Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
- With a slotted spoon, transfer the bacon mixture to the casserole.
- Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
- Remove the pan from the heat and transfer the partridges to the casserole.
- Add the salt, pepper and bouquet garni.
- Pour the beef stock and red wine over the partridges.
- Place the casserole over high heat and bring the liquid to the boil.
- Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
- Remove the casserole from the heat.
- Using tongs or two large spoons, remove the partridges from the casserole.
- Cut each partridge into 4 pieces, and keep warm.
- Strain the cooking liquid and set the vegetables aside to keep warm.
- Remove and discard the bouquet garni.
- Return the strained cooking liquid to the casserole.
- Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
- Reduce the heat to low.
- Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
- (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
- Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
- Remove the casserole from the heat and serve immediately.
Nutrition Facts : Calories 357.9, Fat 29, SaturatedFat 13.6, Cholesterol 57.4, Sodium 1336.2, Carbohydrate 11.6, Fiber 2.1, Sugar 4.4, Protein 8.6
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- Take the partridges out of the fridge and coat them with a sheen of oil. Salt them well inside and out and set aside to come to room temperature while you chop the vegetables for the salad.
- Heat the butter in a saute pan large enough to fit both partridges in it. Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. Continue cooking the partridges slowly by moving the birds to their sides, and, when they are almost done, upside down so the breasts get a little sear. You will want to spoon hot butter over the birds throughout this process (Here are detailed instructions for pan roasting partridges). A partridge or small grouse should take about 10 to 15 minutes, a quail around 10 minutes, a pheasant closer to 20 minutes. When the bird is ready -- you'll start to see the legs separate from the body a little -- set them breast side up on a cutting board to rest.
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