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Braised Partridge with Potatoes

Juicy, exceptionally tender partridge with potatoes! The dish comes out really tasty and savory. The key is not to fry the partridge too long, so the meat doesn't dry out. For extra flavor, add your favorite spices and a pat of butter. Serve garnished with fresh herbs.

SvetlanaAuthor avatar
Recipe author
Stewed partridge with potatoes
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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 30 % 8 g
Fats 41 % 11 g
Carbohydrates 30 % 8 g
163 kcal
GI: 100 / 0 / 0
    1. Rinse the partridges and pluck any remaining feathers. Split each one down the belly so it lies flat. Rub inside and out with oil, salt, and spices. 2. Pour vegetable oil into a heavy-bottomed skillet and brown the birds for 10 minutes per side. You can set a weight on top to keep them flat. 3. Cut the browned partridge into pieces and return it to the pan. Add the peeled, diced potatoes and the chopped onion. Season with salt to taste, add spices, pour in the water, cover, and simmer until everything is tender.

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

  • Onion - 41  kcal/100g
  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dried spices - 240  kcal/100g
  • Pepper - 26  kcal/100g
  • Partridges - 254  kcal/100g

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