Perdrix a l’Auvernate (Roasted Hungarian Partridge and Chukar)



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    This recipe was submitted by Stephen Asher as adapted from an original recipe by Elizabeth David. We haven’t tried it yet but we gave the recipe a once over and we’re excited to try it out. If you prepare it, please take photos and send them to us. We’ll recompense you with some Sun Valley Mustard.

    Thanks for Spreading the Love Stephen!

    Roasted Hungarian Partridge and Chukar (Perdrix a l’ Auvernate):
    Dinner for six

    Salt and then rinse eight birds:
    In cocotte style stainless vessel, melt 2T butter and 2T light oil. On gentle heat, clarify ½ sliced onion and 2 crushed garlic cloves. Add four slices of pork belly cut into 1 inch squares and I T duckfat. Cook until fat is translucent. Add 1 cup skinned pearl onions and 1 cup of sliced crispini mushrooms; cook slowly until mushrooms are lightly browned. Remove all to a small bowl. Add another 2T butter to the cocotte. Place birds breast down in the bowl. Carefully place clarified onions, mushrooms etc on top of the birds. Heat up 1/2c of cognac and pour over the birds. Light the cognac, swirling the bowl and flame as much as possible. When flames have subsided, add 1 c of warmed chardonnay, to which 1-2T of Sun Valley garlic-chardonnay mustard has been added. Season to taste with rosemary, herbes de province, black pepper and pinch of red pepper seeds. Place covered in 350 degree oven for about 1 1/2H. Test birds for doneness.

    When birds are done, carefully remove them to heated serving piece. Separate the onions and mushrooms from the pork fat which is to be discarded. Reduce the cooking juices over high flame to about half initial volume. Add 2T butter. This reduction sauce is then thickened to appropriate consistency to serve over the birds and rice.

    Braised red Swiss chard:
    Clean a bushel of chard. Remove and discard the center red stems. Slice off the green leaves and cut into 1-2” pieces. In sauté pan, melt 2T butter and add one small thin sliced onion, plus a crushed garlic clove. Clarify the onion over low heat for about 10 minutes. Then add 1-2 cups of chicken broth. Add the leaves. Cook covered over low-med heat for about 6-8 minutes, until the leaves are desired texture. Squeeze ¼ lemon over the leaves. Season to taste Remove them from the broth to a heated serving piece and serve at once. If they sit too long, they will wilt and lose their rich green color.

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