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  Plump partridge/Pheasant 2 Pound (1 Bird)
  Soft butter 3 Tablespoon
  Pork fat slices 3 (Thin Slices)
  Cooked pearl onions/4 small onions 6
  Baby carrots 6 , cooked
  Mushroom caps 6
  Potato balls 6 , cooked
  Butter 3 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Light brown sauce 1⁄4 Cup (4 tbs)
  35% cream 2 Tablespoon

Rub the bird with soft butter and season with salt and pepper.
Cover with very thin slices of pork fat.
Roast in a preheated oven at 450F for 30 to 35 minutes or until tender.
Saute all vegetables in 2 or 3 tablespoons hot butter.
Remove the bird to a serving casserole and cover with the vegetables.
Keep hot.
Remove excess fat from the roasting pan and add the wine, light brown sauce and cream.
Simmer for a few minutes.
Taste for seasoning and strain over the bird and vegetables in the casserole.

Recipe Summary


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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4564 Calories from Fat 2586

% Daily Value*

Total Fat 289 g444.4%

Saturated Fat 95.4 g477.1%

Trans Fat 0.7 g

Cholesterol 922.2 mg307.4%

Sodium 738.9 mg30.8%

Total Carbohydrates 248 g82.6%

Dietary Fiber 1.8 g7.4%

Sugars 21.1 g

Protein 232 g464%

Vitamin A 238.8% Vitamin C 93.6%

Calcium 27.7% Iron 63.7%

*Based on a 2000 Calorie diet

Perdrix En Casserole Recipe