There aren’t many activities I find more delightful than taking my son partridge hunting in Northern Ontario. Any hunter who has been fortunate enough to have this experience with their son (or close friends) would likely concur. Walking the trails and smelling the clean, crisp air of autumn are wonderful. But now that you’ve had a few complaints, cook it properly and do it justice. Thanks to an elderly Northerner at the Kenogami Bridge Inn, I believe I’ve found a winning method for cooking these birds after searching for a few years. Serve with mashed potatoes or rice.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 skinned partridges, breast meat filleted from the bone
- 1 tablespoon butter, or as needed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bunch fresh spinach
- 1 cup cold water
- 1 (.75 ounce) packet dry mushroom gravy mix
- ½ cup dry red wine
- ½ cup 35% cream
- 1 pinch chopped fresh thyme
- 8 thin slices pancetta
- toothpicks
Instructions
- Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
- Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
- Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
- Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
- Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.
- This recipe also works with ruffed grouse.
- You can use a packet of dry beef gravy mix instead of mushroom, if preferred.
- Prepare gravy according to individual package instructions with additions.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 504 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |