Cream Of Sherry Pheasant Or Partridge Recipes

CREAM OF SHERRY PHEASANT OR PARTRIDGE

Cream of Sherry Pheasant or Partridge image

I developed this recipe using various ingredients that I happened to have on hand at the time. It has gone through several revisions. It yields the most tender pheasant (or partridge) I have ever tasted.

Provided by highplainsdrifter

Categories Pheasant

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 whole pheasant, cleaned (skinned gutted and washed)
1 cup chopped button mushroom (substitute 1/2 cup rehydrated and chopped morels, if you are lucky enough to have some)
3/4 cup onion, diced
butter
1 cup cream sherry
1/2 cup heavy whipping cream (plus extra, see below)
1 (14 ounce) can chicken broth
2 eggs
1/8 cup cream
1/2 cup flour
1/2 cup breadcrumbs
1 teaspoon seasoning salt
1 tablespoon dried rosemary
1/2-1 lb dry orzo pasta
your favorite pasta
1/4 cup pine nuts

Steps:

1. Quarter pheasant using a heavy knife: cut through back just ahead of the thighs. Split thighs along one side of the backbone. Carefully cut back from the wings and breast and discard. Find the keelbone at the center of the breast. Place knife flush along one side of the keelbone and spit breast lengthwise. For partridge, follow same procedure, but use two birds and leave breasts whole.
2. Dredge poultry pieces in dry mix, then the wet bath, then dry mix again. Place breaded pieces on a large plate.
3. Heat 3 tbsp butter in a large skillet (preferably cast iron), over medium heat. When butter bubbles, add poultry pieces. Cook bone side up for 5 minutes, covering pan with a tight lid (glass is best). Avoid searing breading. Add mushrooms and onion, rotate poultry with tongs, and continue to brown the bone side for 5 min, covered. Add sherry, return lid.
4. Reduce heat to simmer for 25-30 minutes, covered. Deeply prick a thick piece of meat to test doneness. If juice runs clear, it is done. During this time, add chicken broth sparingly if neccessary to keep bottom of pan from drying out. By the end of the 25 minutes, liquid should be almost completely dissipated.
5. While poultry is simmering, cook pasta according to package directions. Drain and toss with pine nuts and a pat of butter.
6. Remove cover, stirring cream gently into pan. Allow to re-heat slowly, removing from heat when cream is hot. Serve over pasta.
7. Remember, watch out for shot in your meat!

Nutrition Facts : Calories 2064.1, Fat 85.4, SaturatedFat 30.9, Cholesterol 593.6, Sodium 1144.8, Carbohydrate 158.3, Fiber 8.2, Sugar 17.8, Protein 128.8

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

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

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

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

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