Go Back
–+ servings

Hungarian Partridge Alla Cacciatore

Rossano Russo
Using four main ingredients, this may seem like a simple dish, but don’t let that fool you. It packs a huge flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 860 kcal

Equipment

Ingredients
  

  • 4 Hungarian partridges skin on and spatchcocked
  • 1/4 cup olive oil
  • 1 small onion
  • 2 cloves garlic chopped
  • 1 cup white wine
  • 2 sprigs rosemary fresh
  • 1 cup stock gamebird or chicken, low sodium
  • 1 can plum tomatoes or 6 very ripe, fresh tomatoes
  • salt
  • pepper

Instructions
 

  • Preheat your oven to 275 degrees Fahrenheit.
  • Take your spatchcocked Huns and lay them on a cutting board, breast-side up. Press down on the breast until the wishbone cracks and they lay flat.
  • In a Dutch oven large enough to hold all four spatchcocked Huns, heat up the olive oil over medium-high heat.
  • Salt and pepper the breast side of the Huns and place them in the pot. Start to brown them well. Do two at a time so you don’t crowd the pot. Sprinkle the cavities with some more salt and pepper. Brown them while pressing down on the different parts of the birds so you get a fairly even browning. When done, flip them over and brown the inside cavity, pressing down so the meat and rib cage make better contact with the pot. Remove birds and set aside.
  • Turn the heat down to medium, add the onion and garlic to the pot, and cook until they are softened.
  • Turn the heat back to medium-high and add the birds back to the pot along with the rosemary. Cook for a minute or so.
  • Add the white wine and let it reduce to half.
  • Once the wine is reduced, add enough stock to cover the bird halfway. Then add the tomatoes and mash them up with a fork. Salt to taste.
  • Bring it to a boil, put the lid on, and put the Dutch oven into the pre-heated oven. If you don’t have an oven at bird camp, this dish can be done on a camp stove. Just cook it over low heat at a slow simmer.
  • Slow cook for about 45 minutes and check for tenderness. Some birds may take longer to tenderize due to age, and some may take less due to size. Remove the ones that are done and keep them warm. Add them back to the pot later.
  • Remove the Dutch oven from the oven when all the birds are done. If there is a lot of liquid left, place it on the stovetop and cook the sauce down to the desired thickness.
  • The birds can be served as-is with the sauce, some good crusty bread, or served over mashed potato or polenta.

Nutrition

Calories: 860kcalCarbohydrates: 5gProtein: 58gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 31gCholesterol: 341mgSodium: 446mgPotassium: 886mgFiber: 1gSugar: 2gVitamin A: 494IUVitamin C: 4mgCalcium: 52mgIron: 3mg
Keyword Cacciatore, Hungarian Partridge
Tried this recipe?Let us know how it was!