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TopAll About Partridge
Here are the most popular techniques that will help you cook partridge to perfection. The information is presented in a way that allows you to master the basic principles yet provides you the leeway to add your own personal touch to both everyday meals and special-occasion dinners!
For best results, it is most important to select the best cut of meat for the chosen recipe. When in doubt, consult your METRO butcher; he will be happy to assist you!
Partridges less than twelve months old are called ?young? partridges. Their meat is very tender and they can be barded for roasting or flattened and grilled ?en crapaudine.?
Adult partridges have firmer meat and are prepared as pot roasts, pâtés, in puff pastry, soups and stews.
Partridge is very lean so it is important to keep it moist during cooking. This is achieved by barding or coating the bird with fat or butter. Fresh vine leaves placed inside the partridge also helps to keep it moist and tender. Trussing the partridge prior to cooking helps to preserve its shape, ensures a better presentation, and facilitates carving once cooked. Marinades will add flavour to partridge.
Partridge is cooked when its internal temperature reaches 82° C (180° F).
Buttonholed partridge
The partridge is tied before cooking to obtain a better presentation. To keep its shape during cooking and facilitate carving, a buttonhole is made in the flesh.
- Using a knife, make a small slit in the fleshy part of the thigh.
- Slide the foot of the opposite leg bone into the hole which will in effect, close the bird.
Grilling spatchcock partridge
Cooking partridge on the grill is faster if done spatchcock style, which means placing the split open partridge on aluminum paper with a bit of oil, grilling for 30 minutes, turning and basting often. To prepare the spatchcock:
- Flatten the partridge by breaking its back.
- Insert a bamboo skewer in the middle of one wing through the bird to the opposite wing, and a second skewer into the thigh through the bird to the other.
- Rub the interior and exterior of the bird with a mixture of salt, garlic powder, ground cumin or cinnamon, coriander or paprika and baste with olive oil.
- Grill each side for 4 to 6 minutes over medium heat.
- Baste frequently with olive oil.
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