PARTRIDGE BREAST RECIPES

PAN FRIED BREAST OF PARTRIDGE - BIGOVEN.COM

"We totally love cooking with game both of us were born and raised in the country and its part of who we are. People often don't appreciate how adaptable and healthy game is to cook and eat. There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare. This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and rosti potatoes. "

20 minutes

10 minutes

6 Partridge Breasts
1 pinch Salt
1 pinch Black Pepper freshly ground
1 tablespoon olive oil
125 mililiters Stock we like to use a light beef stock and 25 mls red wine mixed, it
25 mililiter Red wine
1 teaspoon Redcurrant jelly
4 slices Black Pudding Tesco?s now sell 4 nice thick slices of genuine Bury black puddi

"Season the partridge breasts with salt and pepper heat a heavy based frying pan until very hot add 1 tablespoon of oil to the pan then the breasts, skinned side down. Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm. Fry the black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces. To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. Serve and Enjoy! "

: Calories 11 calories, FatContent 0.851901666666667 g, CarbohydrateContent 0.949189166666668 g, CholesterolContent 0 mg, FiberContent 0.0724583336114884 g, ProteinContent 0.0289541666666667 g, SaturatedFatContent 0.118826666666667 g, ServingSize 1 1 Serving (2g), SodiumContent 0.489208333333334 mg, SugarContent 0.87673083305518 g, TransFatContent 0.0234204166666667 g

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE) RECIPE | ALLRECIPES

Northern Ontario Partridge (Ruffed Grouse) Recipe | Allrecipes image

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.

WANDERINGSTAR

Meat and Poultry Pork

1 hours 25 minutes

25 minutes

1 hours 0 minutes

4 servings

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

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.

: Calories 484.2 calories, CarbohydrateContent 12.1 g, CholesterolContent 111.6 mg, FatContent 26 g, FiberContent 0.5 g, ProteinContent 30 g, SaturatedFatContent 8.4 g, SodiumContent 1331.3 mg, SugarContent 1.7 g

"partridge breast recipes "

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PARTRIDGE BREAST RECIPES

Partridge Breast Recipes 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. ...
tfrecipes.com

PARTRIDGE RECIPES EASY

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COUNTRYSIDE ALLIANCE - PARTRIDGE RECIPES FROM THE GAME TO ...

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BUY PARTRIDGE BREAST FILLETS ONLINE | DONALD RUSSELL

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donaldrussell.com