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    You are in: Home / Recipes / Partridges - Catalan Style Recipe
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    Partridges - Catalan Style

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Bouquet Garni

    STUFFING

    Directions:

    1. 1
      First make the stuffing: Using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl.
    2. 2
      Add the remaining stuffing ingredients and mix well to blend.
    3. 3
      Place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities.
    4. 4
      Close the cavities with a skewer or a trussing needle and thread.
    5. 5
      In a large deep frying-pan, melt the butter over moderate heat.
    6. 6
      When 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.
    7. 7
      Using tongs, or two large spoons, remove the partridges from the pan and set aside.
    8. 8
      Add the chopped ham to the pan and cook, stirring frequently for 2 minutes.
    9. 9
      Sprinkle over the flour and cook for a further 2 minutes, stirring constantly.
    10. 10
      Stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper.
    11. 11
      Stir well to blend.
    12. 12
      Bring the liquid to the boil over high heat.
    13. 13
      Reduce the heat to low and simmer for 8 minutes.
    14. 14
      Remove the pan from the heat and strain the liquid into a large flameproof casserole.
    15. 15
      Discard the contents of the strainer.
    16. 16
      Add the partridges to the casserole and place it over low heat.
    17. 17
      Simmer the partridges, for 10 minutes, basting occasionally.
    18. 18
      Stir in the garlic.
    19. 19
      Cover 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.
    20. 20
      Remove the pan from the heat and discard the garlic cloves.
    21. 21
      Serve at once.

    Ratings & Reviews:

    • on September 15, 2006

      45

      Wonderful flavor! If I had been able to find partridges this would be a 5. Had to use game hens, instead. The stuffing if savory and moist, the sauce just knocked our socks off, rih and just delicious. Recommended for anyone! Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    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
    60%
    Total Fat 40.2 g
    61%
    Saturated Fat 23.7 g
    118%
    Cholesterol 185.6 mg
    61%
    Sodium 974.6 mg
    40%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.9 g
    11%
    Protein 10.8 g
    21%

    The following items or measurements are not included:

    partridges

    thyme

    oranges, rind of

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