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Ingredientes
- 4 x Partridge
- 1/4 c. Extra virgin olive oil
- 1/4 c. Cool water
- 2 x Carrots minced
- 1 x Leek minced
- 1 x Onion minced
- 1 x Bay leaf
- 1 sprg Fresh thyme
- 3 whl cloves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Chopped tomato
- 1 Tbsp. Flour
- Â Â Wine vinegar to taste
Direcciones
- Pat birds dry and truss. Brown in warm oil in a Dutch oven. Add in cool water all at once to stop cooking. Add in carrots, leek, onion, bay leaf, thyme, cloves, and salt and pepper to taste. Cook, covered, for 30 to 40 min, or possibly till tender. Transfer birds to a heated platter and keep hot. Strain sauce through a fine sieve and stir in tomato, flour, and a little vinegar to taste. Heat, stirring, till slightly thickened. Remove trussing cord from birds, split them, and spoon on sauce. Serve surrounded with steamed fresh vegetables.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 122 | 79% |
| Total Fat 13.8g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 163mg | 5% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.65g | 2% |
| Protein 0.95g | 2% |
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