Grilled Partridge With Wild Mushrooms And Hazelnuts

Course : Grilling
Source:
Serves: 4
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Ingredients:

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)


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