Grilled Partridge with Tomato Salad
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
4 people
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Calories
1005 kcal
-
Course
Main Course
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Cuisine
American
Grilled Partridge with Tomato Salad
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Chukar or Hungarian partridges - or hell, Cornish game hens - split and grilled with a fresh tomato salad. Super easy to make.
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Ingredients
Tomato Salad
- 2 pounds fresh tomatoes, seeded and chopped roughly
- 1 cucumber, seeded and chopped slightly smaller than the tomatoes (peel if the skin is bitter)
- 1 shallot, minced
- 1 large garlic clove, sliced thin
- About 1/3 cup basil leaves, torn into pieces
- High-quality olive oil, about 3 tablespoons
- freshly squeezed lemon juice
- salt and black pepper
Partridges
- 4 to 8 small birds: partridges, chukars, quail, ptarmigan or Cornish game hens
- Olive oil to coat
- salt and black pepper
- freshly squeezed lemon juice
Instructions
- Start by taking the partridges out of the fridge: Set them on a cutting board to come to room temperature while you make the tomato salad.
- Make the salad by adding all the ingredients except for the basil to a large bowl. Toss to combine. You don't add the basil until later because it will discolor if left too long. Add it right before you serve.
- Spatchcock the birds while the tomato salad marinates. Spatchcocking involves cutting out the backbones of the birds and flattening them so you can grill them faster. Once your birds are flattened and partially deboned, coat them with oil and salt them well.
- Get your grill very hot and make sure the grates are clean. Right before you start cooking the birds, soak a paper towel in some vegetable oil grab it with tongs. Wipe down the grill grates. Lay the partridges down on the grill breast side up. If you have one, grab a brick and weigh down the partridges with it. This gives you better contact with the grill. Let the birds cook for at 8 to 10 minutes. You want to do most of the cooking on this side; it helps keep the breast meat moister.
- Turn the partridges and grill them breast side down only until they get nice char marks, which typically takes about 2 to 3 minutes. If the birds have not yet cooked through -- some will, most won't -- put the partridges back breast side up for a few more minutes. If they arc upwards, put the brick back on them. When they are done, let the birds rest on a cutting board for 5 minutes before serving them with the tomato salad.
Nutrition Information
Show Details
Calories
1005kcal
(50%)
Carbohydrates
12g
(4%)
Protein
165g
(330%)
Fat
32g
(49%)
Saturated Fat
1g
(5%)
Sodium
284mg
(12%)
Potassium
2505mg
(72%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1943IU
(39%)
Vitamin C
34mg
(38%)
Calcium
33mg
(3%)
Iron
36mg
(200%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1005 kcal
% Daily Value*
| Calories | 1005kcal | 50% |
| Carbohydrates | 12g | 4% |
| Protein | 165g | 330% |
| Fat | 32g | 49% |
| Saturated Fat | 1g | 5% |
| Sodium | 284mg | 12% |
| Potassium | 2505mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1943IU | 39% |
| Vitamin C | 34mg | 38% |
| Calcium | 33mg | 3% |
| Iron | 36mg | 200% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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