Partridge with fruit in sweet and sour sauce
Composition / ingredients
2
servings:
Cooking method
1. Wash the partridge carcasses, remove the remaining feathers and dry them well with a paper towel. Mix salt and pepper and rub the carcass from all sides.
2. Put a little butter in the pan and fry the partridge. As a golden crust has formed, pour in the cognac. After a couple of minutes, we get the partridges.
3. Mix flour with orange juice, dry wine and blackcurrant jam. Pour the mixture into a frying pan and bring to a boil, stir the sauce periodically.
4. Put the carcasses back into the pan, add grapes and pitted cherries, peeled and sliced orange. Close the lid and put it in a hot oven for half an hour, until the meat of the partridges becomes soft.
Caloric content of the products possible in the composition of the dish
- Grapes - 65 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 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
- Oranges - 36 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Salt - 0 kcal/100g
- Orange juice - 36 kcal/100g
- Partridges - 254 kcal/100g
