Pan-fried partridge with fried peppers
This Sunday I cooked a dish of game, the partridges with fried peppers. The recipe for an elaborate second course of meat. Are you looking for an alternative to the usual dishes? The protagonist of today's recipe is a meat different from the usual. Partridge is a good dish to include in your diet. Our food choices are not only a matter of survival, they are also choices of responsibility. Not taking into account the quality of the food we eat, increases the risk of incurring certain diseases. It is our body that first suffers the consequences of bad habits. To prevent disease and start eating a healthier diet, follow these tips: they don't require too much effort.
A low quality of food equates, in the end, to a worse quality of health. I therefore recommend limiting it to only once a week. Whenever you need to prepare a sauté or sauté meat, choose olive oil. It is one of the healthiest, most nutritious and, in addition, best withstands high temperatures.
Ingredients
1 partridge without skin and bones (about half a kilo)2 small onions2 cloves of garlic5 bay leavesground black pepper2 or 3 potatoes1 cup white wine (250 ml)4 cups water (1 l)2 sprigs of rosemary1 cup vegetable broth (250 ml)1 tablespoon saltpartridge and chicken livers (for the sauce)
Preparation
First cut the partridge into pieces, size of the pieces to your taste. Wash them and set aside. Then peel the onions and cut them into thin slices. Keep the skins. Place the onion and meat in a pot with water. Season with chopped garlic, bay leaf, pepper and salt. Do not forget the white wine: pour it into the pot and close with a lid. Continue cooking for 30 minutes. After this time, lower the heat and continue to cook until the cooking liquid is reduced. The fifth part of the initial liquid will be enough. Remove the pieces of partridge, then place them in another container and season with salt and herbs. Bake for 40 minutes at 90°C. Place the peppers and potatoes next to it, but in a separate baking dish, without peeling them. After this time, remove from the oven. Let the potatoes cool and peel them. Prepare a mash without lumps with vegetable broth. To finish, prepare a sauce with which you will season the partridge meat. Use: white wine, salt, chili, onion skin and partridge and chicken livers. Blend everything and season with salt. When serving the meat, heat the sauce with which to accompany your delicious partridge with wine.
This Sunday I cooked a dish of game, the partridges with fried peppers. The recipe for an elaborate second course of meat. Are you looking for an alternative to the usual dishes? The protagonist of today's recipe is a meat different from the usual. Partridge is a good dish to include in your diet. Our food choices are not only a matter of survival, they are also choices of responsibility. Not taking into account the quality of the food we eat, increases the risk of incurring certain diseases. It is our body that first suffers the consequences of bad habits. To prevent disease and start eating a healthier diet, follow these tips: they don't require too much effort.
A low quality of food equates, in the end, to a worse quality of health. I therefore recommend limiting it to only once a week. Whenever you need to prepare a sauté or sauté meat, choose olive oil. It is one of the healthiest, most nutritious and, in addition, best withstands high temperatures.
Ingredients
1 partridge without skin and bones (about half a kilo)
2 small onions
2 cloves of garlic
5 bay leaves
ground black pepper
2 or 3 potatoes
1 cup white wine (250 ml)
4 cups water (1 l)
2 sprigs of rosemary
1 cup vegetable broth (250 ml)
1 tablespoon salt
partridge and chicken livers (for the sauce)
Preparation
First cut the partridge into pieces, size of the pieces to your taste. Wash them and set aside. Then peel the onions and cut them into thin slices. Keep the skins. Place the onion and meat in a pot with water. Season with chopped garlic, bay leaf, pepper and salt. Do not forget the white wine: pour it into the pot and close with a lid. Continue cooking for 30 minutes. After this time, lower the heat and continue to cook until the cooking liquid is reduced. The fifth part of the initial liquid will be enough. Remove the pieces of partridge, then place them in another container and season with salt and herbs. Bake for 40 minutes at 90°C. Place the peppers and potatoes next to it, but in a separate baking dish, without peeling them. After this time, remove from the oven. Let the potatoes cool and peel them. Prepare a mash without lumps with vegetable broth. To finish, prepare a sauce with which you will season the partridge meat. Use: white wine, salt, chili, onion skin and partridge and chicken livers. Blend everything and season with salt. When serving the meat, heat the sauce with which to accompany your delicious partridge with wine.
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