Indulge in a culinary journey with our exceptional partridge recipes, a harmonious blend of classic French techniques and modern culinary artistry. Discover the exquisite Partridge with Orange and Vermouth Sauce, a dish that tantalizes the senses with its aromatic citrus notes and rich, savory flavors. Embark on a culinary adventure with our delectable Partridge Breast with Roasted Grapes and Pine Nuts, a symphony of textures and flavors that will leave you craving for more. For a hearty and comforting meal, try our hearty Partridge and Leek Pie, a classic dish that showcases the rustic charm of French countryside cooking. And for those who appreciate a unique twist, our innovative Partridge with Spiced Apricot Glaze will surprise and delight your palate with its sweet and savory harmony.
Check out the recipes below so you can choose the best recipe for yourself!
PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE
Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.
Provided by TOOLBELT DIVA
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the partridges, inside and out with half the salt and peper.
- In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
- When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
- Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
- Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
- Keep warm while you make the sauce.
- TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
- Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
- Pour in the chicken stock and vermouth and add the remaining salt and pepper.
- Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
- Reduce the heat to moderate and add the orange juice, cream and chives.
- Gradually stir in BEURRE MANIE*, a small piece at a time.
- (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
- Add in small knobs to the boiling liquid.
- Whisk constantly until the butter melts and sauce is thickened.
- Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
- Remove the pan from the heat and pour the sauce over the partridges.
- Garnish with the orange slices and serve immediately.
ORANGE-VERMOUTH SPRITZERS
Make these alcoholic sparklers with orange-juice ice cubes.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 4
Steps:
- Pour orange juice into 2 ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
- Divide orange-juice cubes among 8 glasses. To each glass, add 1/4 cup dry vermouth, 1/2 cup club soda, and a dash of bitters. Garnish with orange slices, if desired.
Nutrition Facts : Calories 120 g, Protein 1 g
MADEIRA GAME SAUCE
This is a terrific sauce for game because it seems to cut the gamey flavor that a lot of people don't like. I have often used marsala instead of madeira and it's just as good.
Provided by KLBoyle
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small saucepan melt butter over med-low heat. Stir in flour then blend in stock.
- Cook over med. heat until bubbly about 5 minute.
- Add jelly and stir until melted.
- Add Madeira and heat to just boiling.
- Serve over meat.
Nutrition Facts : Calories 596.5, Fat 35.5, SaturatedFat 21.9, Cholesterol 92.3, Sodium 839.1, Carbohydrate 62.8, Fiber 1.3, Sugar 32.6, Protein 4.8
Tips:
- Choose plump, young partridges: This will ensure the meat is tender and flavorful.
- Marinate the partridges overnight: This will help to tenderize the meat and infuse it with flavor.
- Use a heavy-bottomed pot or Dutch oven: This will help to prevent the sauce from scorching.
- Cook the partridges over medium heat: This will help to prevent the meat from drying out.
- Baste the partridges frequently with the sauce: This will help to keep the meat moist and flavorful.
- Serve the partridges with a garnish of fresh herbs: This will add a touch of color and freshness to the dish.
Conclusion:
Partridges with Orange and Vermouth Sauce is a delicious and elegant dish that is perfect for a special occasion. The tender meat of the partridges is complemented perfectly by the tangy and flavorful sauce. This dish is sure to impress your guests and leave them wanting more.
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