Recipies with partridge
|Abenaki Beans - 18th century recipe||Easy||302.9||Saveurs du Monde|
|Cipaille from Lac St. Jean (layered meat pie)||Easy||83.3||Cabernet-Sauvignon||Saveurs du Monde|
|Partridge “Estouffade” with Lentils||Easy||208.7||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
The partridge is a squat bird with short wings and tail, heavy for its size (the adult weighs 350 to 400 g / 12-14 oz.).
Partridge and cabbage is a traditional combination. In the early days of New France, they were served together in a soup. Cooked in broth with bacon, pepper and cloves, the broth, cabbage and partridge were ladled over a crust of bread in a soup bowl.
Nutritional value per 100 g
Calories: 115; carbohydrates: 0 g; fat: 1.5 g; protein: 25 g. Rich in vitamin B.
A young partridge, generally under 8 months old, is recognizable by its flexible beak and by the first feather on its wing which is marked with a white spot.
Avoid previously frozen birds. The skin under the plumage will be damp.
Remove the partridge from its wrapping, wipe with a damp cloth and empty and rinse the cavity if necessary. Place on a plate, cover with plastic wrap and store in the coldest part of the refrigerator for two or three days.
Clean out the cavity and blot the interior if necessary.
See the tips from Eric Gonzalez for removing the tendons from the legs.
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare.
Sear on each side and finish cooking in the oven for approximately 8 minutes.