Photo: Wesual Click
Stuffed breast and braised leg of partridge with celeriac purée, Savoy cabbage and spiced breadcrumbs
38 ingredients
2 hr + 2 hr
Serves 4
openrecipes
Celeriac purée, Savoy cabbage and spiced breadcrumbs match gamey partridge magnificently.
Estimated Nutrition (whole recipe, rough)
1242
Calories
46g
Protein
48g
Fat
156g
Carbs
Counts 22 of 25 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Prune | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 partridges
- 1 litre/1¾ pint game stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 tbsp olive oil
- 140g/5oz unsalted butter
- 2 garlic
- 4 shallots
- 2 carrots
- 2 celery
- 5 peppercorns
- 700ml/1¼ pint Madeira
- 3 tsp bramble jelly
- 35g/1¼oz butter
- 4 tsp sherry vinegar
- 40g/1½oz chestnuts
- 40g/1½oz ready-to-eat prunes
- ½ apple
- ½ tsp fresh thyme
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 35g/1¼oz unsalted butter
- 4-6 large slices Parma ham
- 200g/7oz shallots
- 35g/1¼oz unsalted butter
- 35g/1¼oz unsalted butter
- 50g/1¾oz stale white breadcrumbs
- pinch ground cloves
- ½ tsp ground allspice
- small handful fresh flat leaf parsley
- 1 lemon
- 300g/10½oz celeriac
- 35g/1¼oz unsalted butter
- 1 sprig fresh thyme
- 150ml/5½oz double cream
- pinch ground nutmeg
- 450g/1lb Savoy cabbage
- 35g/1¼oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes