Pawaru-Grahmata

№ 80II. nodaļa

Lauka irbes

Pot-braised partridges with wine, cloves and cinnamon, and a mushroom and caper sauce

  • Serves 4
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Lauka irbes.

Modernizētslpp. 121 · PDF 135
4 porcijas

The book gives no quantities except "a glass" of wine for the sauce; the amounts below are ours.

Method

6 soļi
  1. Cut the fat into strips 3–4 mm thick and thread them through the breasts with a larding needle in neat rows. Without a needle, tie a bacon rasher over each breast.
  2. Fold the wings tight against the body and pin them with cocktail sticks or short skewers. Season lightly with salt.
  3. Melt the butter in a heavy casserole with a lid and brown the partridges on all sides over medium heat, 8–10 minutes.
  4. Add the wine, cloves and cinnamon, cover and braise very gently on the hob or in the oven at 160 °C for 50–60 minutes, turning the birds once. After 30 minutes add the pepper and bay leaves. They are done when tender and the juices from the thigh run clear (75 °C).
  5. While they braise, make the sauce: melt the butter, stir in the flour and cook, stirring, until nut-brown, about 5 minutes. Add the shallots and cook for 2 minutes, then the mushrooms, capers, wine and sugar. Simmer for 10 minutes.
  6. Lift the birds onto a warm dish and remove the sticks and any string. Strain the braising juices into the sauce, simmer for 2–3 minutes and pour over the partridges.

Notes

What the book says vs. what we added

the method is the book's: the partridges larded with fine bacon, head and wings pinned, browned in butter in a pot, then braised slowly for an hour with wine, cloves and cinnamon under a lid covered with coals, with pepper and bay leaves added later; a separate sauce of mushrooms, capers, browned flour, finely chopped shallots, a glass of wine and sugar. Adding the braising juices to the sauce, the salt and all amounts are ours. The book doesn't say what to do with the sauce; we pour it over the birds, as in the neighbouring recipes.

Partridges

wild grey partridges are scarce; farmed red-legged partridges are widely sold in season (UK: 1 September to 1 February) and frozen all year. One bird per person.

Game safety

cook to 75 °C in the thigh and check for lead shot.

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