Grilled Partridge With Wild Mushrooms And Hazelnuts

Course : Grilling
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium partridge
4 tablespoons olive oil
2 tablespoons chopped rosemary leaves
3 tablespoons cider vinegar
4 tablespoons extra-virgin olive oil
4 cloves garlic -- thinly sliced
1 pound oyster mushrooms -- sliced 1/2 inch thick
1 pound porcini mushrooms -- slice 1/2 inch thick
1/4 cup fresh hazelnuts -- roughly chopped
1 teaspoon salt -- to taste
1/2 teaspoon freshly-ground black pepper -- to taste
1/4 cup chopped scallions

Preparation / Directions:

Remove backbones from partridge and place in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated. Preheat grill. In a 12-inch sauté pan, heat oil until smoking. Add garlic and sauté until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter. Place partridges breast side down on grill and cook 8 minutes. Turn over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A28)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes