PANCETTA PARTRIDGE IN WINE SAUCE
For me, there aren't too many things more enjoyable than heading to Northern Ontario with my son and doing some partridge hunting. I think any hunter who's been lucky enough to have had this experience with their son (or good buddies) would agree. The crisp, fresh smell of fall and walking the trails is great. But, now that you've got a grouse or two, do it justice and cook it well. After a few years of looking for a good way to cook these birds I think I've found a winner, thanks to an old Northerner at the Kenogami Bridge Inn. Serve on rice or mashed potatoes.
Provided by david
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
- Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
- Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
- Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
- Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 10.7 g, Cholesterol 77.1 mg, Fat 13.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 7 g, Sodium 504.3 mg, Sugar 2.7 g
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Koki Ahmed
[email protected]I would definitely make this dish again. It's a great recipe for a special occasion.
Cindy Sheldon
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either.
MH Mehedi
[email protected]The dish was a bit too salty for my taste. I think I'll use less pancetta next time.
Ahmad Zulafqar
[email protected]This recipe was a bit too complex for my liking. I prefer simpler dishes that don't require a lot of ingredients or steps.
Nawaz Dogar
[email protected]I'm not a huge fan of partridge, but I loved this dish. The pancetta and wine sauce really elevated the flavor.
Chidioze Eleweke
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit at your next dinner party.
Amit Kumar Amit Kumar
[email protected]The wine sauce is the star of this dish. It's rich, flavorful, and pairs perfectly with the pancetta and partridge.
Ayinla Sodiq
[email protected]I love the combination of pancetta and partridge. The flavors complement each other perfectly.
Muhammad Shakeel Shareef Khokher
[email protected]This recipe was a bit challenging, but well worth the effort. The finished dish was elegant and delicious, perfect for a special occasion.
Soonam
[email protected]Wow, this pancetta-partridge dish was an absolute delight! The meat was tender and juicy, while the wine sauce added a rich and flavorful depth. I followed the recipe precisely, and it turned out perfectly.