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Ingredientes
- 4 x Partridge
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced rosemary leaves
- 3 Tbsp. Cider vinegar
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 4 x Garlic cloves thinly sliced
- 1 lb Oyster mushrooms sliced 1/2" thick
- 1 lb Porcini mushrooms slice 1/2" thick
- 1/4 c. Fresh hazelnuts roughly minced Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Minced scallions
Direcciones
- Remove backbones from partridge and place in bowl. Add in extra virgin olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hrs, covered and refrigerated.
- Preheat grill.
- In a 12-inch saute/fry pan, heat oil till smoking. Add in garlic and saute/fry till golden. Add in mushrooms and hazelnuts and cook, stirring constantly, till softened, about 3 to 4 min. Season, add in scallions, and place on platter.
- Place partridges breast side down on grill and cook 8 min. Turn over and grill other side till thighs are cooked through, about 8 to 10 min. Remove and arrange over mushrooms and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 262 | 83% |
| Total Fat 29.7g | 37% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 498mg | 14% |
| Total Carbs 9.55g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.47g | 1% |
| Protein 4.19g | 7% |
