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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Condiments Etc Fruit American Canadian French European Dinner Party Holiday Event Easter English Stove Top Dietary Christmas New Years Cooking Mixes Wild Game British Columbian Ontario Citrus Oranges Meat Taste Mood Savory Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less

Partridges Catalan Style

Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate. If you do not hunt for these wild birds, they are readily available in speciality shops with a gourmet butcher, or most larger super-markets will have partridges packaged in two's, and frozen. These seem to be more readily available during the christmas season. I acquired an excellent cookbook, while on a trip to england many years ago, entitled

Steps

First make the stuffing: using a sharp knife , finely chop the reserved partridge livers and place them in a medium-sized mixing bowl.
Add the remaining stuffing ingredients and mix well to blend.
Place the partridges on a flat surface and with a teaspoon , gently and carefully spoon the stuffing mixture into the cavities.
Close the cavities with a skewer or a trussing needle and thread.
In a large deep frying-pan , melt the butter over moderate heat.
When the foam sibsides , add the partridges to the pan and cook , carefully turning occasionally , for 6 to 8 minutes , or until they are lightly and evenly browned.
Using tongs , or two large spoons , remove the partridges from the pan and set aside.
Add the chopped ham to the pan and cook , stirring frequently for 2 minutes.
Sprinkle over the flour and cook for a further 2 minutes , stirring constantly.
Stir in the wine , then add the bouquet garni , orange rind , tomato puree , salt and pepper.
Stir well to blend.
Bring th.

Ingredients

partridges, butter, cooked ham, flour, dry white wine, parsley, thyme, bay leaf, orange, rind of, tomato puree, salt, black pepper, garlic, fresh breadcrumb, fresh parsley, egg