Partridge to the apple. Recipe

The partridge becomes one of the most sought-after pieces among hunters, consisting of one bird belonging to the family of the Phasianidae native to Europe, Asia, Africa and the Middle East.

They are small birds, which tend to eat seeds and nest in the ground. Precisely it is one of the most sought after birds and recognized for the tremendous quality of its meat, thus becoming a recognized food of high culinary value.

On the partridge there is a wonderful Greek legend, which tells that the first partridge emerged when Daedalus (son of Eupálamo, architect and artisan very skilled and famous for having built the Cretan labyrinth), threw his nephew named Perdix from a moment, after having a fit of anger.

Recipe from partridge to apple

It will take about 30 minutes to prepare it, and about 1 hour to cook it.

Ingredients:

  • 2 partridges
  • 4 green apples
  • 2 onions
  • 5 onions
  • 60 gr of sugar
  • 50 ml white wine
  • 50 gr of butter
  • 300 ml of meat broth
  • 100 ml extra virgin olive oil
  • 1 bouquet of aromatic herbs (the ones that you like)
  • Black pepper
  • Salt

How to make the apple partridge:

  1. Clean the partridges well, removing the bone you find in the breast. Wash them well and dry them. Put them in a bowl and salpiméntalas to taste. Bridalas with a little white wine.
  2. Peel the onions and chop them well. Put them in a pan with olive oil and rehógalas in hot oil. Incorporate the partridges and rehógalas. Add the white wine and bring it to a boil.
  3. Now is the time to incorporate aromatic herbs and meat broth. Cover the pan and cook over low heat until the partridge is tender.
  4. Peel the onions. Put the butter and sugar in the saucepan, the onions and cover with enough water. Cook over low heat until the onions are caramelized.
  5. Wash the apples well, peel and discourage them. Cut them into segments. Just a quarter of an hour before the end of the cooking of the partridges, add the cut apples.
  6. When the partridges have been cooked perfectly remove the birds, the sprig of herbs and the apples.
  7. Put the sauce in the glass of the blender and whisk it all well, strain and heat it a little.
  8. In a large bowl put the cooked birds, apples and herbs, and put the sauce on top.

As you can see, it is a simple recipe but with a simply delicious result, since the partridge meat is soft and has an exquisite texture. In addition, the apple always combines perfectly with meat recipes, so it will give you a sweet and slightly acid taste that you will surely love.

Michelin Star chef André Garrett prepares Mackerel, Partridge and Baked Apple recipes (March 2024)