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Grilled Partridge with Wild Mushrooms and Hazelnuts
4 tb Olive oil
2 tb Chopped rosemary leaves
3 tb Cider vinegar
4 tb Extra virgin olive oil
4 Cloves garlic, thinly sliced
1 lb Oyster mushrooms, sliced 1/2 inch thick
1 lb Porcini mushrooms, slice 1/2 Inch thick
1/4 c Fresh hazelnuts, roughly chopped
1/4 c Chopped scallions
Remove backbones from partridge and place in bowl. Add olive oil,
rosemary and cider vinegar and toss to coat. Allow to stand 2 hours,
covered and refrigerated.
In a 12inch saute pan, heat oil until smoking. Add garlic and saute
until golden brown. Add mushrooms and hazelnuts and cook, stirring
constantly, until softened, about 3 to 4 minutes. Season, add
scallions, and place on platter.
Place partridges breast side down on grill and cook 8 minutes. Turn
over and grill other side until thighs are cooked through, about 8 to
10 minutes. Remove and arrange over mushrooms and serve.
Yield: 4 servings
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