Partridge casserole
Instructions
Clean the partridges, guarnirle with pancetta, cut into fillets, season with salt, pepper, bind in the veal and ham kitchen wire linking them.
Chop the onion, put it to fire in a pan with half of the butter, let it FRY for a few minutes, then add the partridges and brown evenly.
Wet them with a little hot broth and white wine, several times, each time taking care to let the liquid evaporate.
Continue baking at moderate heat for about two hours.
Drain the partridges on a plate, slegarle (put aside the meat and ham) and keep them warm.
Finely chop meat and ham or, better yet, crush them in a mortar.
dilute with hot broth to get a sauce rather runny.
Put the partridges in casserole with the remaining butter, cover with the prepared sauce, addensandola with a little diluted flour in a little broth, and let stand for about 10 minutes.
Before removing from heat, add the juice of half a lemon.
Drain the partridges on a dish, cover them with tell the sauce and serve.
Ingredients and dosing for 4 persons
- 2 partridges
- 50 g of bacon
- 2 slices of veal (large thin slices)
- 4 slices of ham
- 1 onion
- 80 g of butter
- 1/2 cup of dry white wine
- 1 glass of meat broth
- 1 tablespoon of flour
- 1/2 lemon
- Salt
- Pepper