This elegant dish transforms humble game into a restaurant-quality centerpiece. The partridge is marinated in cider vinegar and herbs, then grilled to perfection for a smoky char. It rests atop a rich bed of wild mushrooms and toasted hazelnuts, creating a beautiful contrast of textures. The earthy mushrooms provide a deep, savory base, while the nuts add a delightful crunch. Perfect for autumn dinners or special occasions, this recipe balances rich flavors with aromatic herbs. It’s sophisticated yet approachable, ideal for impressing guests without excessive fuss. Serve with roasted root vegetables or a simple green salad to complete the meal.
Grilled Partridge With Wild Mushrooms And Hazelnuts
Description
This elegant dish transforms humble game into a restaurant-quality centerpiece. The partridge is marinated in cider vinegar and herbs, then grilled to perfection for a smoky char. It rests atop a rich bed of wild mushrooms and toasted hazelnuts, creating a beautiful contrast of textures. The earthy mushrooms provide a deep, savory base, while the nuts add a delightful crunch. Perfect for autumn dinners or special occasions, this recipe balances rich flavors with aromatic herbs. It&# 226;ÂÂs sophisticated yet approachable, ideal for impressing guests without excessive fuss. Serve with roasted root vegetables or a simple green salad to complete the meal.Ingredients
Directions
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Remove backbones from the partridge and place the birds in a large bowl.
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Add 4 tablespoons of olive oil, chopped rosemary, and cider vinegar to the partridge. Toss thoroughly to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
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Preheat your grill to medium-high heat.
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While the partridge marinates, prepare the mushroom mixture. In a 12-inch sauté pan, heat 4 tablespoons of extra virgin olive oil over medium-high heat until just smoking.
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Add the thinly sliced garlic to the pan and sauté for about 30 seconds until fragrant and golden brown.
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Add the sliced oyster and porcini mushrooms to the pan. Cook, stirring constantly, until the mushrooms are softened and have released their moisture, about 3 to 4 minutes.
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Stir in the chopped hazelnuts and cook for another minute until toasted. Season with salt and pepper to taste. Add the chopped scallions, toss to combine, and transfer the mixture to a serving platter.
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Remove partridge from marinade and discard excess liquid. Place the partridges breast-side down on the preheated grill.
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Grill for 8 minutes until the skin is golden and crisp.
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Turn the partridge over and grill on the other side for 8 to 10 minutes, or until the thighs are cooked through and juices run clear.
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Remove partridge from the grill and let rest for 5 minutes. Arrange the grilled partridge over the bed of wild mushrooms and hazelnuts on the platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 281.5kcal
- % Daily Value *
- Total Fat 30.5g47%
- Saturated Fat 4.3g22%
- Cholesterol 0.0mg0%
- Sodium 7.1mg1%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 1.1g5%
- Sugars 0.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the oil is hot before adding the garlic to prevent it from burning and turning bitter.
Partridge is a lean bird, so be careful not to overcook it. The juices should run clear when done.
If fresh porcini mushrooms are unavailable, dried porcini can be rehydrated in warm water and used, though the texture will be slightly different.
