Forktionary

Partridges Catalan Style Recipe

Indulge in the rich flavors of Spain with this exquisite Catalan-style roasted partridge recipe! Using young, tender partridges (one per person), this dish offers a delightful balance of savory and sweet. Whether you source your game birds from a local butcher or supermarket, this recipe guarantees a memorable culinary experience, perfect for a special occasion or an adventurous weeknight dinner. The festive flavors are especially fitting for Christmas celebrations. Learn how to perfectly roast these wild birds, creating a succulent masterpiece.

Prep Time 30 mins
Cook Time 90 mins
Calories 602.6 kcal
Protein 21g
Rating 4.0 (1 Reviews)
Partridges Catalan Style 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Partridges Catalan Style

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How to Make Partridges Catalan Style

  1. **Prepare the Stuffing:** Finely chop the reserved partridge livers (approximately 2 ounces total) and place them in a medium-sized mixing bowl.
  2. **Combine Stuffing Ingredients:** Add the remaining stuffing ingredients (see ingredient list for quantities) and mix thoroughly.
  3. **Stuff the Partridges:** Gently spoon the stuffing mixture into the cavities of each partridge using a teaspoon. Secure the cavities with a skewer or trussing needle and thread.
  4. **Sear the Partridges:** Melt 2 tablespoons of butter in a large, deep frying pan over medium heat. Once the foam subsides, add the partridges. Cook for 6-8 minutes, turning occasionally, until lightly and evenly browned.
  5. **Remove and Set Aside:** Carefully remove the partridges from the pan using tongs and set aside.
  6. **Sauté the Ham:** Add 4 ounces of chopped ham to the pan and cook, stirring frequently, for 2 minutes.
  7. **Make the Roux:** Sprinkle in 2 tablespoons of flour and cook for 2 minutes, stirring constantly.
  8. **Deglaze the Pan:** Pour in 1 cup of dry white wine, then add the bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf), 1 tablespoon of orange zest, 2 tablespoons of tomato puree, 1 teaspoon salt, and ½ teaspoon black pepper.
  9. **Simmer the Sauce:** Bring the mixture to a boil over high heat. Reduce heat to low and simmer for 8 minutes.
  10. **Strain the Sauce:** Strain the sauce through a fine-mesh sieve into a large flameproof casserole. Discard the solids.
  11. **Braise the Partridges:** Add the stuffed partridges to the casserole and place over low heat. Simmer for 10 minutes, basting occasionally.
  12. **Add Garlic:** Stir in 2 cloves of minced garlic.
  13. **Finish Cooking:** Cover the casserole and cook for another 20-25 minutes, or until the partridges are tender when pierced with a sharp knife.
  14. **Serve:** Remove from heat, discard the garlic cloves, and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

11g

Fat

118g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Condiments Etc Fruit American Canadian French European Dinner Party Holiday Event Easter English Stove Top Dietary Christmas New Years Cooking Mixes Wild Game British Columbian Ontario Citrus Oranges Meat Taste Mood Savory Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less