Partridge With Apples
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2partridges, with their livers
- 4tablespoons unsalted butter
- Coarse salt and freshly ground pepper to taste
- 2apples (McIntosh or Granny Smith)
- 4thin slices french bread
- 4tablespoons Calvados or whisky
- 1bunch watercress
Nutritional analysis per serving (4 servings)
245 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 8 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.
- Step 2
Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.
- Step 3
Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.
- Step 4
Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.
Private Notes
Comments
This recipe doesn't quite say what to do with the bread other than spread the liver paste on them and keep them warm, perhaps incubating them for a future cloning. So I went to Julia, whose recipe is similar if a tad more complicated and omits the apples and calvados and she has you place the partridge on top of the bread. Disaster averted!
In the UK we eat game often when in season. Partridge shoots start on September 1st, pheasant on October 1st, grouse on August 12. The shoots stop on February 1st. These birds all freeze very well, are an autumn and winter staple being cheap and plentiful in Farmers Markets or game butchers - these are lincensed to sell game. Game is not an extraordinary or exotic food. Many recipes feature in magazines and newspapers and indeed books. Game is plentiful and delicious, easy and versatile to cook.
This recipe doesn't quite say what to do with the bread other than spread the liver paste on them and keep them warm, perhaps incubating them for a future cloning. So I went to Julia, whose recipe is similar if a tad more complicated and omits the apples and calvados and she has you place the partridge on top of the bread. Disaster averted!
Here on the Upper West Side, "A-Hunting We Will Go" is hardly our theme song (no more "Downton Abbey" here), so partridge livers = fuggedabahdit! Since D'Artagnan's Scottish partridges come eviscerated, I'd suggest a single(!) chicken liver instead--or a "schmear" of duck-liver mousse on the sautéed bread.
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