Braised Partridge With Rosemary
from "Wild Game Cuisine"
by George Politis
page 39
Serves 2, can be doubled
In the grasslands of southern Saskatchewan, near the Montana border, coveys of
Hangarian partridge cluster around the old abandoned homesteads of the early
20th century. I was captivated by the taste of these birds while on a
hunting trip to that area some years ago, and this dish is the perfect showcase
for them.
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2 1-lb. partridges
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2-to-2 1/2 cups dry red wine
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1/4 cup finely chopped shallots
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5 sprigs fresh rosemary
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2 tsp. butter
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2 tsp. olive oil
Prepare a marinade: In a shallow, nonreactive dish just large enough to hold
partridge halves, combine wine, shallots and rosemary sprigs. Place
partridge in the marinade, adding more wine if necessary to cover, and let
stand for 24 hours refrigerated or 3 to 4 hours at room temperature.
Remove partridge from marinade, reserving liquid. In a medium to large
nonreactive saucepan, heat butter and oil over medium-high heat until the
butter foams. Pat breasts dry, add to the saucepan, and brown on both
sides. Add the reserved marinade, reduce heat, and simmer, partially
covered, for 30 minutes, or until breasts are tender. Serve with poached
pearl onions and wild rice, and garnish with fresh rosemary.
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