Pan Roasted Partridge with Winter Salad
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 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
Description
Pan Roasted Partridge with Winter Salad highlights the delicate flavor of partridge cooked gently in butter, allowing the skin to brown and the meat to tenderize. The recipe uses whole birds, coated in oil and salted, then slowly pan-roasted using breast-up, sideways, and breast-down positions to develop a sear while spooning hot butter over the birds. The winter salad combines bitter and crisp ingredients like Belgian endive, radicchio, and dandelion greens (or alternatives such as arugula or frisee), enlivened by pomegranate seeds and dressed with lemon juice or white wine vinegar. Black pepper adds subtle heat to the dressing.
Serving the partridge atop or alongside the salad offers a balance of hearty, buttery game meat with fresh, textured greens and bursts of fruitiness from the pomegranate. This dish suits a seasonal dinner where bold flavors and winter produce complement each other well.
Clarified butter is recommended to prevent scorching during roasting. If unavailable, regular unsalted butter may be used with careful temperature control. The partridge is done when the legs begin separating from the body slightly. Resting the birds after cooking ensures juices redistribute before carving.
Ingredients
- 2 partridge
- olive oil or walnut oil
- salt
- 1/4 cup butter clarified if possible
- 2 Belgian endive sliced
- 1 radicchio sliced thin
- 1 Dandelion greens or arugula or frisee
- pomegranate seeds about 1 cup
- 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
- Clarified butter is preferred for roasting to avoid burning; otherwise, cook over medium or medium-low heat and avoid burning butter solids.
- Allow partridges to rest after roasting to let juices settle before carving.
- Use lemon juice or white wine vinegar to dress the winter salad for a bright counterpoint to the rich bird.
- Pomegranate seeds add bursts of tart sweetness that balance the salad's bitterness.
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
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