Partridge With Pancetta Recipe

Maybe it was the Montana air, or the fact that I had walked for so many hours and so many miles to earn it, but sitting down to eat this was a revelation. The sweetness and the saltiness and the dripping fat and the most tender breast meat I had ever sunk my teeth into, all made the perfect combination. It will work with other bird meat, but I like to think there is something about the small tender white meat of the Hungarian partridge that made the experience. I recommend keeping the breastbone in whatever meat you use, whenever possible, to help the meat stay moist.

Partridge With Pancetta Recipe
No Ratings
Prep Time
25
minutes
Cook Time
35
minutes
Servings
4
servings
Ingredients
  • zest of 1 orange
  • 1/2 cup freshly squeezed orange juice
  • juice of 1/2 lemon
  • 1 teaspoon salt
  • 1/4 cup brandy
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 1/4 cup olive oil
  • 1/8 teaspoon
  • 4 partridges
  • 4 round; thin slices pancetta
  • 4 tablespoons cold butter
  • 4 thin slices Orange
Directions
  1. With a whisk, combine all of the marinade ingredients in a baking dish. Place the meat breast side down in the mixture. Marinate for 3 to 4 hours, turning over every hour.
  2. Preheat the oven to broil. Place one orange slice on each breast that is sitting in the marinade and then cover with pancetta. Fasten them with a toothpick on each side.
  3. Add the cold butter to the baking dish with the marinade and place in the oven. Broil the birds breast side up, basting every 5 minutes, for 25 to 30 minutes. Remove the breasts and let them rest on a plate for 10 minutes. Put the baking dish back in the oven and let the sauce reduce for 5 minutes more. Serve immediately.
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