Patrijzen Roast Partridge
Elevate your dinner table with this exquisite Patrijzen Roast Partridge, a show-stopping dish that combines tender, golden-browned partridges with an herby butter baste and a luscious white wine pan sauce. Perfect for an elegant dinner for two, this recipe highlights the rich, gamey flavor of partridge, harmonized with fresh thyme, rosemary, and a zesty hint of lemon. The dish is seared to perfection, roasted in the oven to lock in its juices, and finished with a savory pan sauce made from chicken stock and dry white wine. Whether you’re crafting a gourmet holiday feast or simply indulging in a special occasion meal, this roast partridge recipe is a true celebration of flavor and artistry. Serve with crusty bread or root vegetables to soak up every last drop of the luxurious sauce. Perfectly suited for those seeking a unique main course, this recipe embodies rustic elegance and culinary sophistication.
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Recipe Information
Ingredients
- 2 whole Partridges
- 50 grams Unsalted butter
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 125 milliliters Dry white wine
- 250 milliliters Chicken stock
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F).
Prepare the partridges by patting them dry with paper towels, then seasoning them inside and out with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the partridges on all sides until golden brown, about 2-3 minutes per side. Remove them from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet, allowing it to melt.
Add the fresh thyme, rosemary, and lightly smashed garlic cloves to the skillet, stirring to release their aromas.
Return the partridges to the skillet. Spoon the butter and herb mixture over the birds to baste them.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the partridges reaches 75°C (165°F). Baste with the butter mixture halfway through cooking for extra flavor.
Remove the skillet from the oven and transfer the partridges to a plate. Cover loosely with foil and let rest for 10 minutes.
While the partridges are resting, place the skillet back on the stove over medium-high heat. Stir in the dry white wine and deglaze the pan, scraping up any browned bits.
Add the chicken stock and lemon zest, and simmer for 5-7 minutes until the sauce reduces slightly.
Strain the sauce if desired, then serve the roasted partridges with the pan sauce spooned over them.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
