NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)
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
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
ONE-POT PARTRIDGE WITH DRUNKEN POTATOES
A plump little partridge is the ideal portion for one, and has a mild and succulent flavour, ideal for cold winter nights
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
- Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
- Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
- To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.
Nutrition Facts : Calories 892 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 104 grams protein, Sodium 1.5 milligram of sodium
PARTRIDGE POT ROAST
A hearty, nourishing and delicious pot roast. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". There are six Partridge recipes in this book; since acquiring a copy, happily I report having had success in the preparation and cooking of all six. A reasonably-priced meal, the preparation and cooking time will vary according to the skill of the individual cook. Don't be discouraged by the many cooking steps; it is really not as arduous as it seems. The recipe is really quite easy, have fun with it. Have plenty of crusty bread, "the telling is in the sauce".
Provided by TOOLBELT DIVA
Categories Poultry
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large frying pan melt the butter over moderate heat.
- When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
- Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
- Set aside.
- Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
- With a slotted spoon, transfer the bacon mixture to the casserole.
- Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
- Remove the pan from the heat and transfer the partridges to the casserole.
- Add the salt, pepper and bouquet garni.
- Pour the beef stock and red wine over the partridges.
- Place the casserole over high heat and bring the liquid to the boil.
- Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
- Remove the casserole from the heat.
- Using tongs or two large spoons, remove the partridges from the casserole.
- Cut each partridge into 4 pieces, and keep warm.
- Strain the cooking liquid and set the vegetables aside to keep warm.
- Remove and discard the bouquet garni.
- Return the strained cooking liquid to the casserole.
- Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
- Reduce the heat to low.
- Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
- (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
- Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
- Remove the casserole from the heat and serve immediately.
Nutrition Facts : Calories 357.9, Fat 29, SaturatedFat 13.6, Cholesterol 57.4, Sodium 1336.2, Carbohydrate 11.6, Fiber 2.1, Sugar 4.4, Protein 8.6
DRUNKEN POTATOES
This is a really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" cookbook. It says that you can assemble them ahead and then pop them in the oven before serving. Would be a different way to eat potatoes!
Provided by ladypit
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice the potatoes thinly.
- Preheat the oven to 375 degrees.
- Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
- Overlap the slices.
- Pour the vermouth over the potatoes.
- Sprinkle with salt and pepper.
- Dot with butter.
- Bake them, uncovered, for 30 to 40 minutes or until they are tender.
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
FRENCH CHICKEN IN A POT WITH DRUNKEN JUS AND MASHED CAMEMBERT POTATOES
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
- Preheat the oven to 275 degrees F.
- Heat a large Dutch oven over medium to medium-high heat.
- Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
- Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
- About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
- Place the chicken on a carving board and cover with foil.
- In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
- Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
- Carve the chicken and serve with pan juices, potatoes, and beans.
ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY
You'll love this homemade take on a classic Thai takeout favorite. Tender rice noodles are stir-fried with chicken and an array of colorful vegetables, then doused in a sweet and savory sauce made with honey, soy sauce, fish sauce, hoisin, and sesame oil and kicked up with Thai chiles--use as many as you'd like according to your desired spice level.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
- Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
- Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
- Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
- Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 71 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, Sugar 12 grams
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