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Sauteed Partridge Jubilee

Western.Chefs's picture
Ingredients
  Butter 50 Gram (1/4 Cup)
  Olive oil 2 Tablespoon
  Young partridges 2 , halved
  Brown bread slice 4 , cut in half diagonally
  Bacon fat 3 Tablespoon
  Pate de foie 1⁄4 Pound (100 Gram)
  Black cherries 1⁄2 Pound, pitted (225 Gram, Ripe)
  Sugar 1 Teaspoon
  Lemon juice 1 Teaspoon
  Madeira 8 Tablespoon
  Watercress 1 Bunch (100 gm), washed
  Salt To Taste
  Pepper To Taste
Directions

Heat the butter with the oil and saute the partridges until browned on all sides.
Continue cooking for about 25 minutes, until the birds are tender.
Meanwhile, fry the bread in the bacon fat, drain and spread with the pate.
Put the fried bread on a warm serving dish and put the partridges on top.
Return the frying pan to the heat and stir in the cherries, sugar, lemon juice, seasoning and Madeira.
Bring to a boil.
Pour the sauce over the partridges and serve at once, garnished with watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Poultry
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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