Roasted Partridge

For the partridges to be good, they must be young. Older partridges will need to be marinated before preparation to ensure the meat is tender and flavorful.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Game meat, quail

  • 80 g Meat, pork, smoked bacon

  • 60 g Butter, unsalted

  • 250 ml Soup base, chicken, cube

  • 0.75 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 3 pieces Apple, fresh

Steps

  1. Clean the partridges thoroughly and rinse them well. Dry them with a paper towel, then season the inside with salt and the outside with pepper. Wrap a few slices of bacon around the breast of each partridge and tie the legs together with string. Wash the apples, remove the cores, and cut them into wedges. Fill the cavity of each partridge with a few apple wedges.

  2. Preheat the oven to 200°C. Melt and heat the butter in a small pot. Be careful not to burn it! Place the partridges in a roasting pan, pour the hot butter over them, and add some broth to the pan. Put the pan in the preheated oven and roast the partridges for 35 minutes. Baste them several times with the liquid from the pan during roasting.

  3. Remove the roasted partridges from the pan and serve them on plates. As a side dish, you can offer potatoes and red cabbage.

Nutrition Information (Per 100g)

  • Calories: 238.25 kcal
  • Fat: 17.89 g
    • Saturated Fat: 6.23 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 17.37 g
  • Fiber: 0 g