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
SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE
This whole-grain porridge is a healthy way to start the day. Dehulled or hulless barley is unprocessed and takes longer to cook than the quicker pearled barley; use either for this recipe (servings of fiber will differ).
Provided by Food Network Kitchen
Time 14h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
- In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.
Nutrition Facts : Calories 140 calorie, Fat 1 grams, Sodium 125 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
SLOW-COOKED PORRIDGE
Put this oaty breakfast into your slow cooker before bed and wake up to a bowl of creamy comfort in the morning. Add your favourite toppings
Provided by Sarah Cook
Categories Breakfast
Time 12h5m
Number Of Ingredients 4
Steps:
- Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
- In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.
Nutrition Facts : Calories 264 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
PARTRIDGE IN CIDER WITH APPLES & CELERY
Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
- Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').
Nutrition Facts : Calories 1091 calories, Fat 47 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 118 grams protein, Sodium 4.4 milligram of sodium
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