Printable version Game
Non-illustrated recipe

Roasted Young Partridges

  • For : 4 servings
  • Time : 1 hour
  • Difficulty : easy

Ingredients for Roasted Young Partridges :

  • 4 young partridges
  • 1 onion with 2 cloves spiked in it
  • 1 bay leaf
  • 80 g butter
  • rosemary
  • sage
  • 8 grape leaves (available canned)
  • 4 slices white bread
  • salt
  • pepper

Technical stages for Roasted Young Partridges :

  • If the partridges are not readied, hollow them out and flamb them, setting the liver, gizzard and heart aside.
  • Boil those gibblets in a bit of water with the onion, bay leaf, salt and pepper, for about 20 minutes. Chop very finely and set aside.
  • Put a knob of butter inside the birds; barder them, slipping a rosemary sprig and a sage leaf under the bard. Wrap each partridge with 1 or 2 grape leaves, tie with a roasting string.
  • Put in a preheated oven at 220°C or 428°F and bake for 20 minutes. 5 minutes before the end, remove the bard and grape leaves to let the partridges take their full color.
  • Meanwhile, toast the 4 slices of bread in the remaining butter and spread them with the gizzard puree.
  • Arrange the young partridges on those canapes and baste with their juice.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

ClovesCloves 9.20 Euro
Oven thermometer -50°C à +300°COven thermometer -50°C à +300°C 14.70 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Larousse des cuisines régionalesLarousse des cuisines régionales 36.00 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Chopper expressChopper express 24.90 Euro