Sedentary and shy: the partridges, galliformes very common in the south-western European area. In Italy they are widespread mainly in Sardinia but not only. Stocky and massive build, short and rounded wings, a small and curved beak with a characteristic color. The species can only be nice and the meat of the hunted specimens is a real delicacy. You can indulge yourself with excellent recipes capable of enhancing the aromas and textures.
The ways to cook them are different, but the most characteristic is to make it stuffed in the oven. With little effort and ingredients, you will be able to create a dish capable of conquering both the palates of adults and those of the little ones who are often reluctant to experiment with new tastes in the kitchen.
La prescription it is a way to make a second different from the normal one and entice even the most difficult palates. The baked stuffed partridges I am atppetitose, tasty and refined, but above all they will also be able to conquer guests who prefer traditional cuisine.
The origins of the partridge
La partridge belongs to the family of the "phasianidae". Widespread especially in the wild, since ancient times, they have been thestaple food of man. Their diffusion inside the houses is far earlier than that of chickens.
There are witnesses of the consumption of partridge meat, since theOttoman Empire. Indeed, one of the pastimes of the sultani was that of hunt and eat partridges.
This is due to the ease with which they could be captured. Unlike the quail, they live on the ground hence their hunt was easy to carry out.
The presence of partridges is constant especially in open locations. This is because they need to move, even on sloping walls. Also, since they fly short distances, they need free areas.
For many hunters, catching partridge is an intense and difficult to explain experience. Meet an animal like this in the its habitat it is not very common, especially because it is an animal elusive and quick.
So when hunting lovers come across the partridge, their encounter is full of emotions. Because they know that they will have to deal with an animal that apparently may seem tender and helpless, but that actually embodies a great one fortitude and skill.
Characteristics of partridge meat
Similar to the partridge, the most common partridge is the red one which stands out for its legs characterized by a vibrant color and from white spot on the throat.
Many specimens can be found in butchers, these usually come from farms, so they don't need to maturation.
If, on the other hand, you have a wild specimen in your game bag, it is better to proceed with this practice. Usually i times ideals go from 2 to 4 working days,. To have an optimal result it is important to proceed with the maturation with the gutted partridge, but which has kept the feathers.
Their meat, red and tasty, it is versatile, it can be prepared in various ways, but it works best if it is roasted, on the spit or in the oven.
Meat is often used in cooking because it has high nutritional values. The partridge has a high protein content which is around 25%, and at the same time a reduced amount of fat, about 1,5%.
These features must be combined withhigh digestibility, so the meat is indicated if you have to face a low-calorie and healthy diet. Like all feathered game, partridge is also more digestible than furred game. Precisely for these characteristics it can be integrated into the diet of both children and the elderly.
Le variety they are essentially two: That red is that gray, the latter is considered the most valuable. As with any specimen, the meat of young animals is decidedly more tender and if it has a dark red color, it has a wild flavor.
In this case, to help consumption, it is better to proceed with one longer maturation which is about around 3-4 days.
The recommended quantity varies according to the size of the animal. If they are small it is better to cook one per person, if they are large, half of them is enough.
Also the cooking varies by weight, although there are no precise times, in general for about 250 gr of meat it takes more or less 20 minutes of cooking.
Now that we know the origins and characteristics of the bird, we can proceed with the preparation of the recipe. Let's see together the ingredients and the procedure to make a true gourmet dish.
Ingredients
2 partridges
1 medium potato
2 sausages
1 egg
100 g of thinly sliced bacon
40 g of grated Parmesan cheese
8 pitted black olives
40 ml of brandy
1 clove of garlic
2 fresh sage leaves
2 sprigs of fresh rosemary
4 tablespoons of extra virgin olive oil
salt and pepper
Method
Wash and clean the pernicsi, let them drain for a few minutes and then dry them with kitchen paper. At this point, season them inside and outside with salt and pepper.
Meantime peel the potatoes, cut them into small pieces and make them boil in boiling salted water for about 8-10 minutes. When they are cooked, with the help of the potato masher, reduce them to a pulp.
In a bowl put the sausage without the gut and crumbled, the chopped olives with garlic, sage and rosemary. At this point add the mixture to the puree of potatoes. Mix everything and to make the dough softer add il parmesan,egg beaten and a pinch of salt and pepper.
Take the partridges previously seasoned and fill them with the filling. To prevent it from coming out during cooking, close the ends with toothpicks or string.
To make the meat softer, cover the partridge with the slices of bacon. Now put the partridges in a pan with oil and brown them for about 10 minutes, turning them to obtain a homogeneous effect. In the end, deglaze with brandy.
Take a baking tray and transfer the partridges on the plate, Bake for about 30-35 minutes. During cooking turn them 3-4 times and every now and then add a little of hot water to prevent the meat from drying out.
Once when cooked, serve whole or cut in half.