Partridge

Partridge meat

Partridge meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.

Products

Nutritional information

Nutritional values		Per 100g
KJ-Kcal		881/210
Proteins		35
Carbohydrates		0
Fats		8

Recipes

Partridge with bacon

Difficulty : Medium

Cooking time : Approximately 2 hours

Ingredients 2-3 persons

2 partridges
20 g butter
grated nutmeg
2 sprigs thyme
2 handfuls of blackberries
4 slices of bacon
splash of whisky

Preparation

Remove the partridges from the refrigerator 30 minutes before preparation so that they are at room temperature. Rub them with half of the butter and rub them inside and out with salt, pepper and nutmeg.
Fill them with the thyme and half of the blackberries and tie with butcher's twine.
Fry the bacon in a frying pan over a high heat for a few minutes, until it starts to get crispy. Take it out of the pan and put the partridges in it: fry them all around in the bacon fat and add some extra butter if necessary.
Wrap the slices of bacon around the roasted partridges and add a dash of whiskey. Carefully light the alcohol with a match; when the flames are extinguished, sprinkle the rest of the blackberries into the pan. Put the lid on, turn the heat to medium-high and roast the partridges for 30 minutes, until they are cooked but still a little pink in the middle. Scoop the blackberries from the birds and into the pan. Remove the partridges from the pan and keep warm.
Mash the blackberries in the pan and stir them into the roasting liquid. Turn up the heat and let the sauce reduce. Remove the pan from the heat, whisk the rest of the butter through the sauce and add a few drops of whisky. Serve the partridges with the sauce.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.