1 hr 30 mins
TOOLBELT DIVA's Note:
Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate. If you do not hunt for these wild birds, they are readily available in speciality shops with a gourmet butcher, or most larger super-markets will have partridges packaged in two's, and frozen. These seem to be more readily available during the Christmas season. I acquired an excellent cookbook, while on a trip to England many years ago, entitled "Supercook's Poultry and Game Cookbook". The investment in this book has returned extraordinary dividends. Over time, I have used most of the recipes in this book, at least once. An absolutely delicious dinner, this recipe may be served with mashed potatoes, and buttered baby carrots; but make your own choices, you won't be sorry.
My Private Note
Units: US | Metric
- 2 young partridges, trussed,larded and livers reserved
- 3/8 cup butter
- 2 tablespoons chopped cooked ham
- 2 tablespoons flour
- 1 1/4 cups dry white wine
- 4 sprigs parsley
- 1 sprig thyme
- 1 bay leaf, tied together in a cheescloth bag
- 1/2 small orange, rind of, pared
- 1 tablespoon tomato puree (tomato sauce or paste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cloves garlic, boiled in salted water for 10 minutes and drained
- 1First make the stuffing: Using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl.
- 2Add the remaining stuffing ingredients and mix well to blend.
- 3Place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities.
- 4Close the cavities with a skewer or a trussing needle and thread.
- 5In a large deep frying-pan, melt the butter over moderate heat.
- 6When the foam sibsides, add the partridges to the pan and cook, carefully turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
- 7Using tongs, or two large spoons, remove the partridges from the pan and set aside.
- 8Add the chopped ham to the pan and cook, stirring frequently for 2 minutes.
- 9Sprinkle over the flour and cook for a further 2 minutes, stirring constantly.
- 10Stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper.
- 11Stir well to blend.
- 12Bring the liquid to the boil over high heat.
- 13Reduce the heat to low and simmer for 8 minutes.
- 14Remove the pan from the heat and strain the liquid into a large flameproof casserole.
- 15Discard the contents of the strainer.
- 16Add the partridges to the casserole and place it over low heat.
- 17Simmer the partridges, for 10 minutes, basting occasionally.
- 18Stir in the garlic.
- 19Cover the caserole and cook for a further 20- 25 minutes or until the partridges are tender when pierced with the point of a sharp knife.
- 20Remove the pan from the heat and discard the garlic cloves.
- 21Serve at once.
Browse Our Top Cooking Mixes Recipes
You Might Also Like...View All Cooking Mixes Recipes
Nutritional Facts for Partridges - Catalan Style
Serving Size: 1 (270 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 602.6
- Calories from Fat 362
- Total Fat 40.2 g
- Saturated Fat 23.7 g
- Cholesterol 185.6 mg
- Sodium 974.6 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 1.3 g
- Sugars 2.9 g
- Protein 10.8 g
The following items or measurements are not included:
oranges, rind of