Stewed partridge with potatoes
Composition / ingredients
8
servings:
Cooking method
1. My partridges, if there are feathers left, then we remove them. The abdomen is cut so that the carcass is flat. Rub the outside and inside with oil, salt and spices.
2. Pour vegetable oil into a frying pan with a thick bottom, fry the carcass on both sides for 10 minutes on each side. You can put oppression on top.
3. Cut the fried partridge into pieces and put it back in the pan. Add peeled and diced potatoes, chopped onions. Salt to taste, add spices, pour water and simmer under a closed lid until ready.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pepper - 26 kcal/100g
- Partridges - 254 kcal/100g
