Small Game > Small Game Recipes

BROILED PARTRIDGE

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mudbrook:
BROILED PARTRIDGE

Broiling young partridges 8 to 9 months old is a classic method of preparation

·         4 partridges, 4 lbs

·         1 tsp salt

·         3 tbsp butter, melted

·         Parsley

Dry-pick, singe, wash and eviscerate birds.

·  After draining well, use kitchen or poultry scissors to cut birds neatly in half lengthwise.

·  Use small slender skewers to pin the halves in shape so wings and legs lie snugly against body.

·  Brush melted butter over top and bottom of halves.

·  Place skin-side down under the hot broiler adjusted to 400 F.

·  See that halves stand level.

·  Use wads of crushed aluminum foil or wet paper toweling to prop them up where needed.

·  Put ½ tsp butter in rib hollow of each half.

·  Broil about 5 mim,

·  sprinkle with salt and brush with melted butter from hollow of each half.

·  Broil 10 mim longer, at which time the top should be nicely browned.

·  turn over and brush with melted butter and broil to a rich brown,

·  basting 2 or 3 times with rest of butter the last 15 mim.

·  Remove skewers

·  Serve piping hot on hot plate

·  Garnish with parsley

·  Pour any juice dripped down into broiler pan over birds.

Serves 4 to 6.

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