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Bullfighter's Partridge

Flavor.of.Europe's picture
  Partridges/1 small chicken / pheasant / rabbit 2 Ounce, finely chopped (50 Gram)
  Anchovies 2 Ounce, finely chopped (50 Gram)
  Tomatoes 2 Large, sliced
  Green pepper 1 Large, chopped
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Ham slices 2

Stuff partridges with bacon and anchovies, then put them in an ovenproof casserole, surrounded by tomatoes and green pepper.
Add parsley, and season with salt and pepper.
Pour on wine, and cook in a moderate oven, 180°C/Gas Mark 4/350°F, for 1 hr.
Add a little more wine if necessary, although amount of liquid should be small.
Fry ham slices just before the partridges are done.
Place them on the ham, and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 482 Calories from Fat 128

% Daily Value*

Total Fat 14 g22%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 110.7 mg36.9%

Sodium 924.3 mg38.5%

Total Carbohydrates 27 g9.2%

Dietary Fiber 8.2 g32.8%

Sugars 15.2 g

Protein 42 g84.7%

Vitamin A 101.9% Vitamin C 356.9%

Calcium 18.7% Iron 34.9%

*Based on a 2000 Calorie diet

Bullfighter's Partridge Recipe