A succulent roast partridge drizzled with cream as it bakes. This dish is undoubtedly the favorite of my family and friends who are hoping for an invitation to our table.
By slicing and cutting the partridges before serving, it is avoided that the guests are injured with small bones or invisible pellets sometimes introduced into the flesh.
Servings: 3 to 4
Reserve 2/3 cup (150 ml) of cream to finish sauce.
Place oven rack in lower third of oven. Preheat oven at 350 °F(180 °C ).
Season partridges with salt and pepper.
In an casserole or 9 inch (23 cm) skillet that can be used on the stove and in the oven, heat butter and oil over medium heat and lightly brown partridges.
Pour 1/4 cup (60 ml) of cream on partridges and bake uncovered in the oven. If you have farm raised partridges, cover legs with foil for about 45 minutes.
Bake 1 1/2 to 2 hours according to the size of partriges pouring a little cream on partridge every 15 Minutes and basting with cooking juice in the same time.
If you have morels, in the meantime, in a small skillet, over medium heat, melt butter and cook morels 5 minutes. Add to the casserole of partridges 15 Minutes before the end of cooking.
Remove partridges from casserole and let stand 5 à 10 minutes before slicing.
In the meantime, add reserved cream to the casserole, bring to boil stirring constantly with a wooden spoon, reduce heat and simmer until sauce thickens and lightly coat the back of a spoon. Season with salt and freshly ground pepper.
Slice partridges, trying to recuperate as much as possible and add to the sauce. Reheat on very low heat a few minutes before serving. At this point, the casserole can be reserved covered for about 20 minutes in a very low oven.
Ingredients
Directions
Reserve 2/3 cup (150 ml) of cream to finish sauce.
Place oven rack in lower third of oven. Preheat oven at 350 °F(180 °C ).
Season partridges with salt and pepper.
In an casserole or 9 inch (23 cm) skillet that can be used on the stove and in the oven, heat butter and oil over medium heat and lightly brown partridges.
Pour 1/4 cup (60 ml) of cream on partridges and bake uncovered in the oven. If you have farm raised partridges, cover legs with foil for about 45 minutes.
Bake 1 1/2 to 2 hours according to the size of partriges pouring a little cream on partridge every 15 Minutes and basting with cooking juice in the same time.
If you have morels, in the meantime, in a small skillet, over medium heat, melt butter and cook morels 5 minutes. Add to the casserole of partridges 15 Minutes before the end of cooking.
Remove partridges from casserole and let stand 5 à 10 minutes before slicing.
In the meantime, add reserved cream to the casserole, bring to boil stirring constantly with a wooden spoon, reduce heat and simmer until sauce thickens and lightly coat the back of a spoon. Season with salt and freshly ground pepper.
Slice partridges, trying to recuperate as much as possible and add to the sauce. Reheat on very low heat a few minutes before serving. At this point, the casserole can be reserved covered for about 20 minutes in a very low oven.
