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
PATRIJZEN - ROAST PARTRIDGE
This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Wrap bacon around the birds and place close together in a baking pan.
- Bake for 15 minutes, reduce heat to 350F; remove bacon, salt lightly and return to the oven to brown well.
- Pour cream over the birds and sprinkle with buttered crumbs.
Nutrition Facts : Calories 251.3, Fat 24.8, SaturatedFat 10.5, Cholesterol 52.1, Sodium 331.1, Carbohydrate 1.7, Sugar 0.1, Protein 5.5
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
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