Partridge With Garlic
Succulent partridges cooked with garlic, bacon fat, and herbs, infused with wine and lemon for a rich, flavorful dish perfect for special occasions or hearty dinners.
Ingredients
Instructions
- Remove garlic skins by dropping cloves into boiling water for a minute, then peeling.
- Melt butter in a large skillet over medium heat.
- Brown the partridges in the butter and bacon fat, then set aside.
- Add minced scallions and garlic to the skillet, sauté until fragrant.
- Return the partridges to the skillet, add wine, tomato sauce, and parsley sprigs.
- Simmer uncovered for about 45-60 minutes until the meat is tender.
- Remove the partridges, discard parsley, and stir in lemon juice.
- Serve hot, garnished with additional herbs if desired.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of bacon fat. If you can't find partridges, pheasant or quail would work well as substitutes. Be sure to adjust cooking times based on the size of the birds. To enhance the garlic flavor, you can add a few roasted cloves as a garnish. This dish pairs beautifully with Chicken A La Francaise for a delightful meal.
Serving Suggestions
Serve the partridges hot, garnished with fresh herbs such as parsley or thyme to brighten the dish. This meal pairs well with creamy mashed potatoes or a light green salad for a balanced plate. A glass of white wine would complement the flavors beautifully. For a heartier side, consider serving with roasted root vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the partridges in a skillet over low heat, adding a splash of water or broth to keep them moist. Cover with a lid to retain moisture and heat until warmed through. Avoid reheating in a microwave, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Partridge With Garlic contains roughly 1732 calories, with 162g protein, 232g carbohydrates, and 58g fat. It is an excellent source of vitamin C (845% of the Daily Value), dietary fiber (591% of the Daily Value), and protein (323% of the Daily Value). Note that it is relatively high in sodium, at 2143mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen partridges for this recipe?
Yes, you can use frozen partridges. Just be sure to fully thaw them in the refrigerator before cooking. This may take 24 hours, so plan ahead. Adjust cooking times slightly if the birds are still cold in the center.
What should I do if I can't find chicken or grouse livers?
If chicken or grouse livers are unavailable, you can substitute with duck livers or even omit them entirely. The dish will still be flavorful without the livers, but they add a nice richness.
How can I tell when the partridges are cooked through?
To ensure the partridges are cooked through, the internal temperature should reach 165°F (75°C). You can use a meat thermometer inserted into the thickest part of the thigh to check. The meat should also be tender and juices should run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).