Roast Chukar Or Partridge Recipes

PARTRIDGE POT ROAST

Partridge Pot Roast image

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

Ingredients

4 partridges, trussed and larded
1/4 cup unsalted butter
2 medium onions, chopped
2 medium carrots, scraped and sliced
6 slices bacon, chopped
1/4 lb mushroom, wiped clean and sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 sprigs parsley
1 sprig thyme
1 bay leaf, tied together in a small cheese cloth bag
3 3/4 cups beef stock
1/2 cup red wine
2 tablespoons fresh parsley, chopped
1/2 tablespoon unsalted butter
1/2 tablespoon white flour

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

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ROAST HUNGARIAN PARTRIDGE - ROAST PARTRIDGE RECIPE

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2011-11-09 Pour any melted butter and juices over them and loosely tent with foil. To finish the spätzle, heat the butter over medium-high heat and saute …
From honest-food.net
5/5 (3)
Category Main Course
Cuisine American
Calories 1169 per serving

Start by taking the partridges out of the fridge and trussing them with kitchen twine. (My favorite instructions for trussing a bird are here.) Let them sit at room temperature while you make the spaetzle.
Mix together the farro or whole wheat flour, the eggs, milk and salt into a sticky, semi-loose batter: It should not look like anything you could knead. If it is too tight, add some milk. Cover the batter and let this sit for 30 minutes.
Meanwhile, bring a large pot of water to a simmer. Salt it until it tastes like the sea. Have a large bowl of ice water ready. Once the spaetzle batter has rested, use a spätzle maker or a colander with large holes to drop the spätzle into the simmering water. Once the little dumplings float to the top, skim the spaetzle off and drop into the ice water. When they are all made, drain off the ice water and lay the spätzle flat on a cookie sheet. Toss with a little oil to prevent them from sticking to each other.
Preheat the oven to 425°F while you are making the spaetzle. When the oven is hot, smear butter all over the partridges and salt them well. Arrange them breast side up in an ovenproof pan (I use a cast iron skillet) so they are not touching each other and roast them in the oven for 22-28 minutes. Use a thermometer to gauge doneness: You are looking for about 150-155°F in the thigh area of the bird.

Roast Chukar Or Partridge Recipes

PARTRIDGE POT ROAST

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