Grilled Partridge With Wild Mushrooms And Hazelnuts
Last updated 6/12/2012 12:59:55 AM. Recipe ID 22920. Report a problem with this recipe.
Title: Grilled partridge with wild mushrooms and hazelnuts
Yield: 4 Servings
4 tb Olive oil
2 tb Chopped rosemary leaves
3 tb Cider vinegar
4 tb Extra virgin olive oil
4 Cloves garlic, thinly
1 lb Oyster mushrooms, sliced 1/2
1 lb Porcini mushrooms, slice
1/2 Inch thick
1/4 c Fresh hazelnuts, roughly
1/4 c Chopped scallions
Remove backbones from partridge and place in bowl. Add olive oil,
rosemary and cider vinegar and toss to coat. Allow to stand 2 hours,
covered and refrigerated.
In a 12inch saute pan, heat oil until smoking. Add garlic and saute
until golden brown. Add mushrooms and hazelnuts and cook, stirring
constantly, until softened, about 3 to 4 minutes. Season, add
scallions, and place on platter.
Place partridges breast side down on grill and cook 8 minutes. Turn
over and grill other side until thighs are cooked through, about 8 to
10 minutes. Remove and arrange over mushrooms and serve.
Yield: 4 servings
Didn't find the recipe you were looking for? Search for more here!