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    You are in: Home / Recipes / Partridges with Orange and Vermouth Sauce Recipe
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    Partridges with Orange and Vermouth Sauce

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 13, 2003

      Really good flavor and easy to make when ingredients prepared in advance. I served this with rice to make the most of the delicious sauce.

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    • on September 30, 2006

      wow, I'll say it's tasty and enjoyable, done by Bergy and served as a starter at a fantastic luncheon she packed up and bought to my house, we were thinking about ya Toolie while gobbling up this great dish!! Oh my , talk about delicious!! I will be trying this one out some time over the holidays!! Thanks Toolie!!

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    • on September 04, 2006

      I used Quail instead of partridge but otherwise followed this delightful recipe. The sauce has a very subtle flavor that compliments the quail. I measured out all the ingredients for the sauce ahead of time so it was a very easy process following the clear step by step instructions. I think when making this recipe again I will add the Vermouth half way through reducing the stock and not at the same time The bright colored slices of orange look beautiful. Watch the amount of Beurre Manie that you use I could have added one more small knob to thicken it a bit more. Thanks Toolie for a very tasty enjoyable Sunday dinner.

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    Nutritional Facts for Partridges with Orange and Vermouth Sauce

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 331.6
     
    Calories from Fat 260
    78%
    Total Fat 28.9 g
    44%
    Saturated Fat 17.8 g
    89%
    Cholesterol 90.5 mg
    30%
    Sodium 662.8 mg
    27%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 10.2 g
    41%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    partridges

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