Birds Recipes

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NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)



Northern Ontario Partridge (Ruffed Grouse) 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.

Provided by WANDERINGSTAR

Categories     Meat and Poultry Recipes     Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

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

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

BEEF BIRDS



Beef Birds image

Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!

Provided by Scoutie

Categories     < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs round steaks
1 lb bacon, more if needed
1 large yellow onion, cut into small chunks that will fit on the meat strip
salt
pepper
1 teaspoon garlic powder (or more to taste)
1 (10 1/2 ounce) can beef broth
2 -3 cups water
1 cup flour
1/4 cup cooking oil, more if needed

Steps:

  • Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
  • Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
  • Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
  • In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
  • Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
  • Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47

VEAL BIRDS PAPRIKA



Veal Birds Paprika image

Categories     Mushroom     Onion     Tomato     Braise     Veal     Winter     Sour Cream     Gourmet

Yield Serves 6

Number Of Ingredients 11

1 1/2 cups finely chopped onion
1/2 cup finely chopped mushrooms
9 tablespoons unsalted butter
1 cup fine dry bread crumbs
1 teaspoon dried basil, crumbled
six 1/4-inch-thick veal cutlets (about 1 pound total), flattened between sheets of plastic wrap
1/2 cup white veal stock or chicken broth
1/2 cup tomato purée
2 tablespoons paprika
buttered noodles as an accompaniment
1 cup sour cream

Steps:

  • In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
  • In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.

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