Partridges Catalan Style Recipes

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

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.

PANCETTA PARTRIDGE IN WINE SAUCE

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.

PARTRIDGES WITH MORELS

Steps:

• Rinse morels thoroughly to rid of sand. Put in basin of cold water and let stand 20 minutes. Drain and rinse again. Add more water to cover and let stand until quite soft. Drain. Pinch off tough stem ends. Set morels aside.
• Preheat oven to 450 degrees.
• Sprinkle partridges inside and out with salt and pepper.
• Cover breast of each bird with grape leaf and then square of salt pork. Tie leaves and pork with string.
• Heat 2 tablespoons of butter in heavy skillet and turn birds in butter. Cook, turning often, about 3 minutes.
• Put birds in oven breast side up and bake 15 minutes, basting often.
• Remove string, salt pork and leaves.
• Baste breasts well and return to oven for 10 minutes, basting often.
• Remove skillet and add Cognac. Ignite it. Place on warm platter.
• Heat remaining butter in skillet. Add morels and cook, stirring, 30 seconds. Add shallots and continue cooking about 2 minutes. Sprinkle birds with parsley. Serve carved with morels and pan juice.

PARTRIDGES - CATALAN STYLE

Steps:

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