Partridge In White Wine Sauce Recipes
PANCETTA PARTRIDGE IN WINE SAUCE
For me, there aren't too many things more enjoyable than heading to Northern Ontario with my son and doing some partridge hunting. I think any hunter who's been lucky enough to have had this experience with their son (or good buddies) would agree. The crisp, fresh smell of fall and walking the trails is great. But, now that you've got a grouse or two, do it justice and cook it well. After a few years of looking for a good way to cook these birds I think I've found a winner, thanks to an old Northerner at the Kenogami Bridge Inn. Serve on rice or mashed potatoes.
Provided by david
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
- Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
- Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
- Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
- Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 10.7 g, Cholesterol 77.1 mg, Fat 13.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 7 g, Sodium 504.3 mg, Sugar 2.7 g
PARTRIDGE IN WHITE WINE SAUCE RECIPE
Provided by JimMac
Number Of Ingredients 11
Steps:
- Heat the oil in the pressure cooker and brown the partridges on all sides. Sprinkle them with salt, pepper, thyme, basil and parsley. Stir in the flour, then pour in the wine and stock. Place the lid on the cooker and bring to high pressure (15 lb), then lower heat and cook for 9 minutes. Release the pressure quickly (with cold water). Remove the lid, add the mushrooms and simmer for 2 minutes, uncovered. Split the partridges in half and serve, spooning over the sauce and mushrooms. This makes a lovely thick gravy. If you want a thinner one, just add a little more stock or water when you simmer the mushrooms.
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