Partridge Braised with Vegetables
A meltingly tender, aromatic dish of partridge braised with tomatoes. You can serve it on its own or with a side like boiled rice or potatoes. The meat comes out amazingly flavorful, soaked in the juices of the vegetables and white wine—a great way to impress guests or family at dinner!
joschkin
Recipe author
Partridge Braised with Vegetables
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
8 g
Fats 50 %
11 g
Carbohydrates 14 %
3 g
143 kcal
GI:
100
/
0
/
0
- Rinse the partridge well and pat dry with a paper towel. Mix the salt and dried spices into the vegetable oil, rub the mixture all over the bird, and let it marinate for an hour. 2. Brown the partridge in vegetable oil for 10 minutes per side, until golden, then remove it from the pan. In the same pan, sauté the finely chopped onion and diced tomatoes, season with salt and dried spices, and stir in the minced garlic at the end. 3. Return the partridge to the pan and spoon the vegetable mixture over the top. Pour in the wine and broth. Cover and braise over low heat for about half an hour, until the meat is tender.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- White wine - 78 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dried spices - 240 kcal/100g
- Broth - 15 kcal/100g
- Partridges - 254 kcal/100g
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- Purchased wine
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