Partridge Roast

Introduction

History

Partridge roast has been a popular dish in European cuisine for centuries. Partridges were commonly hunted for their meat, which was considered a delicacy. The tradition of roasting partridges with wine and lard has been passed down through generations, with each family adding their own unique twist to the recipe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to season the partridges generously with salt to enhance the flavor of the meat.

- Covering the partridges while they simmer will help them cook evenly and retain their moisture.

- Turning the partridges occasionally and adding wine throughout the cooking process will ensure that they are cooked through and infused with the rich flavors of the wine.

Serving Suggestions

Serve the partridge roast with roasted vegetables and a side of mashed potatoes for a complete and hearty meal.

Cooking Techniques

Frying the partridges in lard before simmering them in wine will help seal in the juices and create a crispy exterior.

Ingredient Substitutions

You can use butter instead of lard for a slightly different flavor profile.

Make Ahead Tips

You can marinate the partridges in the salt for up to 24 hours before cooking to enhance the flavor.

Presentation Ideas

Serve the partridge roast on a platter garnished with fresh herbs for a beautiful and elegant presentation.

Pairing Recommendations

Pair the partridge roast with a full-bodied red wine such as a Cabernet Sauvignon for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

0g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, niacin, and vitamin B6.

Alergens

This recipe contains dairy (lard).

Summary

This dish is high in protein and low in carbohydrates, making it a nutritious and satisfying meal option.

Summary

Partridge roast is a delicious and elegant dish that is perfect for a special occasion or a cozy family dinner. The tender and flavorful meat of the partridge pairs perfectly with the rich and savory flavors of the wine and lard. This recipe is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed with age and the ink was faded, but the instructions for Partridge Roast were still clear and enticing.

I had never cooked partridge before, but the recipe seemed simple enough. It called for plump partridges, freshly caught from the woods, rubbed with a mixture of herbs and spices before being roasted to golden perfection. The thought of a tender, flavorful bird served alongside roasted vegetables and a rich gravy made my mouth water.

I knew I had to try it. But where would I find partridges in this day and age? I decided to ask around and see if anyone knew where I could source these elusive birds. It wasn't long before a friend of a friend told me about a local farmer who raised game birds and occasionally sold them to enthusiasts like myself.

I eagerly made my way to the farm, where I was greeted by the farmer's wife, a plump and cheerful woman who reminded me of my own grandmother. She showed me to the coop where the partridges were kept, and I couldn't help but marvel at the beauty of these sleek, elegant birds.

I purchased a pair of plump partridges and made my way home, eager to try my hand at the recipe. As I prepared the birds, I couldn't help but think back to my own grandmother and the countless hours we had spent in the kitchen together. She had taught me everything I knew about cooking, passing down recipes and techniques that had been in our family for generations.

I rubbed the partridges with a mixture of herbs and spices, taking care to ensure that every inch of the bird was coated with flavor. I placed them in the oven and waited anxiously for them to roast to perfection.

The aroma that filled my kitchen was intoxicating. The herbs and spices mingled with the rich, gamey scent of the partridges, creating a mouthwatering fragrance that made my stomach growl in anticipation.

When the partridges were finally done, I removed them from the oven and let them rest for a few minutes before carving them. The meat was tender and juicy, with a subtle gaminess that was perfectly complemented by the herbs and spices.

I served the partridges alongside roasted vegetables and a rich gravy, just as the recipe had instructed. As I took my first bite, I couldn't help but smile. The flavors were exquisite, a perfect blend of earthy herbs, savory meat, and sweet roasted vegetables.

I savored every bite, knowing that I had stumbled upon a truly special recipe. As I ate, I couldn't help but think of my grandmother and how proud she would have been to see me carrying on the tradition of cooking with passion and love.

And so, that is how I learned to make Partridge Roast. It is a recipe that will always hold a special place in my heart, a reminder of the love and knowledge that has been passed down through the generations. I will continue to cook it for my own family, sharing the story of how I learned to make it with each delicious bite.

Categories

| Game Bird Recipes | Romanian Meat Dishes | Romanian Recipes | Wine Recipes |

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