Pan Roasted Hungarian Partridge
Expertly pan-roasted Hungarian Partridge to perfection, our step-by-step guide ensures a deliciously memorable meal.
Equipment
- Kitchen twine for trussing
Ingredients
- 4 Hungarian partridges plucked and skin on
- 4 fresh bay leaves
- 4 slices of lardo or thick cut bacon
- ⅓ cup olive oil
- ⅔ cup dry white wine
- 1 ¾ - 2 cups gamebird stock
- Salt and freshly ground black pepper
- Chopped Parsley for garnish
Instructions
- Pat your birds dry with some paper towels. Season them with salt and freshly ground pepper. Truss each bird with some kitchen twine. Place a bay leaf under a slice of lardo over each breast, and secure them in place with more kitchen twine across each breast.
- In a Dutch oven with a tight-fitting lid, heat olive oil till hot. Brown the birds well all around. Keep the lid on, and check them every five minutes. Keep cooking them until they are all evenly browned, turning them every so often.
- Remove the lid, and pour in the white wine carefully, as the wine may splatter. Reduce until the wine is almost dried out, then pour in 1 3⁄4 cups of stock, put the lid on, and cook over medium-low heat for about an hour. After 30 minutes, open the lid and check to see if you need more stock. If so, add the remaining stock, and continue to cook until the birds are cooked through and the meat is fall-off-the-bone tender.
- Doneness will depend on age and size of each bird. If after one hour you find one bird that isn’t tender, remove the done ones and continue to cook the bird that needs more time. Add more liquid if needed.
- Remove birds from pot and serve over mashed potatoes. Pour a ladle of pan sauce over each bird, and finish by garnishing with chopped parsley.
Nutrition
Calories: 889kcalCarbohydrates: 2gProtein: 62gFat: 65gSaturated Fat: 18gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.05gCholesterol: 365mgSodium: 446mgPotassium: 897mgFiber: 0.03gSugar: 0.4gVitamin A: 384IUVitamin C: 2mgCalcium: 43mgIron: 3mg
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