PANCETTA PARTRIDGE IN WINE SAUCE
For me, there aren't too many things more enjoyable than heading to Northern Ontario with my son and doing some partridge hunting. I think any hunter who's been lucky enough to have had this experience with their son (or good buddies) would agree. The crisp, fresh smell of fall and walking the trails is great. But, now that you've got a grouse or two, do it justice and cook it well. After a few years of looking for a good way to cook these birds I think I've found a winner, thanks to an old Northerner at the Kenogami Bridge Inn. Serve on rice or mashed potatoes.
Provided by david
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
- Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
- Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
- Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
- Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 10.7 g, Cholesterol 77.1 mg, Fat 13.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 7 g, Sodium 504.3 mg, Sugar 2.7 g
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
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
PARTRIDGE WITH WINE & CINNAMON
Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
- Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.
Nutrition Facts : Calories 667 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 68 grams protein, Sodium 0.71 milligram of sodium
More about "partridge in white wine sauce recipes"
10 BEST PASTA WITH WHITE WINE SAUCE RECIPES - YUMMLY
From yummly.com
PARTRIDGE RECIPE WITH BAY LEAF - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POT-ROASTED PARTRIDGE RECIPE WITH GRAPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST PARTRIDGE - MICHAEL CAINES
From michaelcaines.com
RECIPE: 3-INGREDIENT BUTTERY WHITE WINE PASTA SAUCE - KITCHN
From thekitchn.com
PANCETTA PARTRIDGE IN WINE SAUCE | RECIPE | PORK NECK BONES RECIPE ...
From pinterest.co.uk
RED WINE-BRAISED PARTRIDGE - RICARDO CUISINE
From ricardocuisine.com
PARTRIDGE IN A WHITE WINE HERB SAUCE, GREECE STOCK PHOTO - ALAMY
From alamy.com
PANCETTA PARTRIDGE IN WINE SAUCE – DRSTARVE
From drstarve.com
PARTRIDGE WITH A WHITE WINE SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEF'S METHOD WHITE WINE SAUCE | WINE FOLLY
From winefolly.com
POT ROAST PARTRIDGE WITH SAGE - EASY GAME RECIPE FOR TWO
From london-unattached.com
PARTRIDGE CASSEROLE – TRENCHERMAN’S
From trenchermans.com
PERDICES AL VINO (PARTRIDGES IN WINE) GAME RECIPES
From cookipedia.co.uk
DELICIOUS HOMEMADE RED PARTRIDGE WITH WINE RECIPE
From steptohealth.com
PARTRIDGE RECIPES BREAST - NOURISHEDBYLIFE.COM
From nourishedbylife.com
POT-ROASTED PARTRIDGE WITH SAVOY CABBAGE RECIPE - THE GUARDIAN
From theguardian.com
EASY WHITE WINE SAUCE – A COUPLE COOKS
From acouplecooks.com
ROAST PARTRIDGE WITH RED CURRANT SAUCE - KRUMPLI
From krumpli.co.uk
PLATEUP - PARTRIDGE IN WHITE WINE RECIPE
From plateup.com
WHITE WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
PARTRIDGE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PARTRIDGE IN WINE SAUCE - FURFINFEATHERFOOD
From furfinfeatherfood.weebly.com
WHITE WINE SAUCE FOR PASTA | PERFECT FOR SEAFOOD AND CHICKEN
From julieblanner.com
PARTRIDGE IN RED WINE - RECIPE | COOKS.COM
From cooks.com
PORK RECIPE: PANCETTA PARTRIDGE IN WINE SAUCE BY DAVID – REDCIPES
From redcipes.com
PARTRIDGE WITH MUSHROOMS AND MARSALA SAUCE - TOM'S FOOD!
From ormidalels.com
HOW TO COOK ROAST PARTRIDGE & WILD MUSHROOM SAUCE
From farmison.com
PARTRIDGE IN A PICKLE SAUCE | FOODS & WINES FROM SPAIN
From foodswinesfromspain.com
PANCETTA PARTRIDGE IN WINE SAUCE - VOLIFALL.BAR
From volifall.bar
PANCETTA PARTRIDGE IN WINE SAUCE | RECIPESTY
From recipesty.com
ROAST PARTRIDGE WITH SHALLOTS - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
PARTRIDGE IN RED WINE AND MEDLAR SAUCE - LONDON UNATTACHED
From london-unattached.com
PARTRIDGE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN ROASTED PARTRIDGE RECIPE WITH WINTER SALAD | HANK SHAW
From honest-food.net
ROAST PARTRIDGE WITH CRANBERRY AND RED WINE GRAVY - WAITROSE
From waitrose.com
RECIPE: PICKLED PARTRIDGE. SPANISH CUISINE - FOOD NEWS
From foodnewsnews.com
RECIPE: ROAST PARTRIDGE WITH CREAM SAUCE & HONEY ROASTED
From gunsonpegs.com
WILD PARTRIDGE BREASTS WITH ORANGE THYME SAUCE RECIPE ABEL COLE
From delipair.com
PANCETTA PARTRIDGE IN WINE SAUCE - PORK - WORLDRECIPES.ORG
From worldrecipes.org
THE BEST WINE PAIRINGS FOR PARTRIDGE | MATCHING FOOD & WINE
From matchingfoodandwine.com
PARTRIDGE IN WHITE WINE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love