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Romertopf Partridge

Ingredients
  Young partridges 3
  Butter 1 Tablespoon
  Bay leaf 1
  Thyme To Taste
  Mixed herbs 1⁄2 Tablespoon
  Red wine 1⁄2 Cup (8 tbs)
  Smoked bacon 4 Ounce
  Lemon juice 1 Tablespoon
  Peppercorns 3
  Onion 1
  Salt To Taste
  Sour cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 450 degrees Fahrenheit.
2. Season the partridges well with salt and lemon juice; rub with hands to ensure it is well seasoned.
3. Using a knife, chop the partridge-'s heart and liver.
4. In a bowl, toss the meat with butter, lemon juice and herbs.
5. Using this meat mixture to stuff the bird.

MAKING
6. Into a soaked RomertopF, place the stuffed bird and sprinkle more herbs on top.
7. Top with slices of bacon.
8. Cover the pot and cook for about 1 1/2 hours; frequently add little wine in between cooking.
9. Remove the bird from pot and grill for 15 minutes until it is brown.

SERVING
10. Carve Romertopf Partridge and serve with rice or salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
105 Minutes
Ready In: 
0 Minutes
Servings: 
3

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