05.09.2010
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05.09.2010 |
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Partridge in a fruits of the forest vinaigrette |
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Ingredients for 4 people |
| 4 Urgasa partridges
2 dl of wine vinegar 1 box of blackberries 1 box of raspberries 1 box of strawberries 1 small glass of raspberry liqueur 2 spoonfuls of apple jelly 2 spoonfuls of pork lard 50 g of butter 1 dl of olive oil ½ l of stock 1 carrot 1 onion Nutmeg, salt, black pepper 1 spoonful of sugar |
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| Preparation | |
| 1. Soak half the fruits of the forest in the vinegar for 24 hours. Keep the other half of the fruit.
2. Clean, empty and sear the partridges. Season with salt and pepper and cover the insides with pork lard. Tie the ends of the legs together. In a pan, fry the partridges in half oil half pork lard until they are golden brown. Add the chopped onion and carrot and nutmeg and the vinegar sieved from the fruit. Cook on a moderate heat for half an hour. Remove the fat. Add the stock and cook for a further 45 minutes. Check that the partridges are cooked, remove them from the heat and put to one side. 3. Sieve the sauce into a pan, add the apple jelly and reduce at a medium heat until it thickens. Season to taste. Put the partridges in the sauce and cook for a few more minutes, basting them in their own juice. 4. A few moments before serving, lightly sauté the rest of the fruit in butter. Sprinkle with sugar and flambé with the raspberry liqueur. |
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| Advice | |
| Serve the partridges with the fruit flambé as garnish. | |
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