Ingredients
- 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
- 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