- 2 Partridges
- Olive or walnut oil
- Salt
- 1/4 cup butter, clarified if possible
- 2 Belgian endives, sliced
- 1 radicchio, sliced thin
- 1 bunch dandelion greens or arugula or frisee
- About 1 cup of pomegranate seeds
- Lemon juice or white wine vinegar
- Black pepper
- Take the partridges out of the fridge and coat them with a sheen of oil. Salt them well inside and out and set aside to come to room temperature while you chop the vegetables for the salad.
- Heat the butter in a saute pan large enough to fit both partridges in it. Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. Continue cooking the partridges slowly by moving the birds to their sides, and, when they are almost done, upside down so the breasts get a little sear. You will want to spoon hot butter over the birds throughout this process (Here are detailed instructions for pan roasting partridges). A partridge or small grouse should take about 10 to 15 minutes, a quail around 10 minutes, a pheasant closer to 20 minutes. When the bird is ready — you’ll start to see the legs separate from the body a little — set them breast side up on a cutting board to rest.
- Mix the salad while the birds are resting. Coat the salad with a little of the same oil you used to coat the birds, then salt it lightly. Toss in some lemon juice or white wine vinegar and grind black pepper over everything. Serve with good bread.
Culinary Creations 