Prep 5 mins
Cook 35 mins
this is the way I do it for those tiny partridge that are brought home after a three day hunting trip.
- 22 ounces quail or 22 ounces pheasants
- 4 tablespoons olive oil
- salt and pepper
- 1 1⁄2 ounces pancetta, diced
- 3 tablespoons minced onions
- 4 garlic cloves (minced or sliced paper thin)
- 3 tablespoons fresh minced marjoram or 3 tablespoons oregano
- 2 tablespoons minced fresh flat leaf parsley
- 6 tablespoons minced fresh basil leaves
- 2 tablespoons brandy
- 1⁄4 cup chicken stock
- 3 tablespoons dry white wine
- 1⁄4 cup water
- Rinse and pat dry birds.
- Trim away dark skin around neck area.
- Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
- Takes about 10 minutes.
- Sprinkle with salt and pepper as they cook, just lightly.
- Pour off all fat.
- Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
- Sprinkle with garlic and herbs.
- Stir in brandy, stock.
- Cook 4 minutes uncovered over med.
- Scraping all the bits off the bottom of pan.
- Lower heat to low cover the pan and cook 8 more minutes.
- Add the wine turning the birds over to moisten all.
- Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
- and done, another 10 minutes.
- Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.