Partridges - Catalan Style

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 young partridges, trussed,larded and livers reserved
• 3/8 cup butter
• 2 tablespoons chopped cooked ham
• 2 tablespoons flour
• 1 1/4 cups dry wine
• 4 sprigs parsley
• 1 sprig thyme
• 1 bay leaf, tied together in a cheescloth bag
• 1/2 small orange, rind of, pared
• 1 tablespoon tomato puree (tomato sauce or paste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cloves garlic, boiled in salted water for 10 minutes and drained
• 1/4 cup fresh breadcrumb
• 2 tablespoons cooked ham, finely chopped
• 1/2 tablespoon fresh parsley, chopped
• 1 clove garlic, crushed
• 1 small egg, lightly beaten

Recipe

• 1 first make the stuffing: using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl.
• 2 add the remaining stuffing ingredients and mix well to blend.
• 3 place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities.
• 4 close the cavities with a skewer or a trussing needle and thread.
• 5 in a large deep frying-pan, melt the butter over moderate heat.
• 6 when the foam sibsides, add the partridges to the pan and cook, carefully turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
• 7 using tongs, or two large spoons, remove the partridges from the pan and set aside.
• 8 add the chopped ham to the pan and cook, stirring frequently for 2 minutes.
• 9 sprinkle over the flour and cook for a further 2 minutes, stirring constantly.
• 10 stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper.
• 11 stir well to blend.
• 12 bring the liquid to the boil over high heat.
• 13 reduce the heat to low and simmer for 8 minutes.
• 14 remove the pan from the heat and strain the liquid into a large flameproof casserole.
• 15 discard the contents of the strainer.
• 16 add the partridges to the casserole and place it over low heat.
• 17 simmer the partridges, for 10 minutes, basting occasionally.
• 18 stir in the garlic.
• 19 cover the caserole and cook for a further 20- 25 minutes or until the partridges are tender when pierced with the point of a sharp knife.
• 20 remove the pan from the heat and discard the garlic cloves.
• 21 serve at once.