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Partridge with Pancetta in Orange Brandy Sauce

Servings:
Serves 4. Servings
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Ingredients

Marinade:
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon salt
  • 1/4 cup brandy
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly ground pepper
  • 4 teaspoon partridge, butterflied, bone in
To cook:
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon salt
  • 1/4 cup brandy
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly ground pepper
  • 4 teaspoon partridge, butterflied, bone in
  • 4 round, thin slices pancetta
  • 4 tablespoon cold butter, cubed
  • 4 tablespoon thin slices orange, cut from the center

Preparation

Baking Directions:

Maybe it was the Montana air, or the fact that I had walked for so many hours and so many miles to earn it, but sitting down to eat this was a revelation.

The sweetness and the saltiness and the dripping fat and the most tender breast meat I had ever sunk my teeth into, all made the perfect combination.

It will work with other bird meat, but I like to think there is something about the small tender white meat of the Hungarian partridge that made the experience.

I recommend keeping the breastbone in whatever meat you use, whenever possible, to help the meat stay moist.

For the marinade:1. With a whisk, combine all of the marinade ingredients in a baking dish.

Place the meat breast side down in the mixture.

Marinate for 3 to 4 hours, turning over every hour.

To cook:1. Preheat the oven to broil.

Place one orange slice on each breast that is sitting in the marinade and then cover with pancetta.

Fasten them with a toothpick on each side.

2.

Add the cold butter to the baking dish with the marinade and place in the oven.

Broil the birds breast side up, basting every 5 minutes, for 25 to 30 minutes.

Remove the breasts and let them rest on a plate for 10 minutes.

Put the baking dish back in the oven and let the sauce reduce for 5 minutes more.

Serve immediately.

Also try with this preparation: prairie chicken, pheasant, turkey, rabbit