Pan Roasted Partridge with Winter Salad
User Reviews
5.0
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2 people
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Calories
1162 kcal
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Course
Main Course
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Cuisine
American
Pan Roasted Partridge with Winter Salad
If you've never pan-roasted partridges before, here are detailed cooking instructions for the process. Note that when I mean partridges, I mean either chukars or red-legged partridges, but small ruffed grouse would be a near perfect match, too. You can also make this recipe with quail -- in which case I'd serve 2 or even three per person -- or larger grouse or pheasants, in which case you might be able to split one bird between two people. Most of the ingredients in the salad are in everyday supermarkets in larger communities, but if you can't find them (endive and radicchio are normally put next to the fresh herbs), any nice salad will do. The key here is crunchy and slightly bitter as a foil for the butter-sauteed birds.
Ingredients
- 2 Partridges
- Olive or walnut oil
- salt
- 1/4 cup Butter, clarified if possible
- 2 Belgian endives, sliced
- 1 radicchio, sliced thin
- 1 bunch dandelion greens or arugula or frisee
- About 1 cup of pomegranate seeds
- Lemon juice or white wine vinegar
- black pepper
Instructions
- Take the partridges out of the fridge and coat them with a sheen of oil. Salt them well inside and out and set aside to come to room temperature while you chop the vegetables for the salad.
- Heat the butter in a saute pan large enough to fit both partridges in it. Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. Continue cooking the partridges slowly by moving the birds to their sides, and, when they are almost done, upside down so the breasts get a little sear. You will want to spoon hot butter over the birds throughout this process (Here are detailed instructions for pan roasting partridges). A partridge or small grouse should take about 10 to 15 minutes, a quail around 10 minutes, a pheasant closer to 20 minutes. When the bird is ready -- you'll start to see the legs separate from the body a little -- set them breast side up on a cutting board to rest.
- Mix the salad while the birds are resting. Coat the salad with a little of the same oil you used to coat the birds, then salt it lightly. Toss in some lemon juice or white wine vinegar and grind black pepper over everything. Serve with good bread.
Notes
- A word on the butter. If you can find it, use clarified butter because it won't scorch as easily as regular unsalted butter. If you use regular butter, keep the heat to medium or even medium-low and take your time with the birds. It's perfectly OK for the butter to brown, but you don't want the solids to blacken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 1162 kcal
% Daily Value*
| Calories | 1162kcal | 58% |
| Carbohydrates | 2g | 1% |
| Protein | 163g | 326% |
| Fat | 55g | 85% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 474mg | 20% |
| Potassium | 1957mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 35mg | 194% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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