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Partridge rustic

An exquisite and very tasty dish of partridges with bacon! Partridges according to this recipe can be cooked for dinner or for a festive table, if you want to surprise your guests with something new. Poultry meat is not over-dried, but remains tender and very soft. Try to cook this dish, you will definitely like it!
Swetlja4okAuthor avatar
The author of the recipe
Partridge rustic
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 13 g
Fats 49 % 17 g
Carbohydrates 14 % 5 g
240 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

1. Pre-process the partridge carcass, wash it and dry it with a paper towel. Then we cut the abdomen in half. Mix vegetable oil, salt and pepper. Rub the partridge with this mixture.
2. Preheat the saucepan, put a piece of butter in it and fry the partridge on both sides for 5 minutes. Then we put bacon and sliced potatoes in a saucepan, salt to taste. Cover the saucepan with a lid and cook in the oven for about 30 minutes.
3. Before serving, sprinkle the finished dish with fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Boiled bacon - 447   kcal/100g
  • Salt - 0   kcal/100g
  • Pepper - 26   kcal/100g
  • Partridges - 254   kcal/100g

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