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Salmi Of Partridge

creative.chef's picture
Ingredients
  Partridges 2
  Onion 1
  Salt To Taste
  Black pepper To Taste
  Mushrooms 1⁄4 Pound
  Red wine 1⁄2 Cup (8 tbs)
  Juniper berries/1/4 cup gin 12
  Unsalted butter 1 Tablespoon
  Flour 1 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

GETTING READY
1) Truss partridges and ask for the giblets from butcher.
2) Preheat oven at 375°F.
3) Peel and chop onion.
4) Trim mushrooms and slice thickly.
5) Crush juniper berries lightly

MAKING
6) Put partridges breast side down in a roasting pan. Cook for 15 minutes.
7) Take off from oven, cut off barding fat around each bird. Carve breasts neatly.
8 Halve the breast pieces and keep aside.
9) In a pan put carcasses and cover with cold water.
10) Add peeled and chopped onion and simmer for 30 minutes.
11) Strain stock through cheesecloth. Add salt and freshly ground pepper.
12) In a wide shallow pan arrange the breast. Add mushrooms and stock to cover.
13) Cover with a lid and simmer over low heat for about 30 minutes.
14) With the remaining stock mix wine. Add giblets and the mashed livers.
15) Add juniper berries or gin to the wine stock.
16) Boil mixture and simmer for 10-15 minutes.
17) Take out the partridge breasts from the pan and place on the serving dish.
18) Keep warm over oven, Pour liquid into the wine stock.
19) Mix butter and flour together. Add in little quantity to the stock.
20) Stir till the sauce thickens. Simmer and adjust seasoning.

SERVING
21) On the partridge breasts pour the sauce. Sprinkle finely chopped parsley.
22) Serve with shoestring potatoes or Saratoga chips, fried bread crumbs or bread sauce, and sprigs of watercress.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Healthy
Ingredient: 
Poultry

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