Partridge with grape stuffing
MainsServings: 4 portion(s)
Ingredients for Partridge with grape stuffing
A few small fresh lovage leaves or 0.5 TSP. dried | ||
Pepper | ||
Salt | ||
1 | dl | Whipped cream |
2-3 | Fresh lovage leaves or ½ TSP. dried | |
250 | g | Green grapes |
3 | dl | (possibly chicken) bouillion |
30 | g | Butter |
5 | Partridge |
Instructions for Partridge with grape stuffing
To prepare the Partridge with grape stuffing recipe, please follow these instructions:
1. make agerhønsene able. 2. Rub the birds inside and outside with salt, pepper and herbs, if using dried. Fresh leaves to be first into the Pan, after the birds are browned. 3. cut the grapes through and remove the stones. Stir in butter and herbs together. Fresh leaves to be chopped first. Benefit the grapes and kryddersmørret in agerhønsene. Close with kødnåle or undyed cotton yarn. 4. Melt the butter in a frying pan and brown birds on all sides. and pour approximately 2 cups. Bouillon by. Let agerhønsene mørne, covered, on low heat for approximately 2 ½ hour. The thigh should loosen easily. 5. take the finished bird up and keep them warm under aluminium foil. Boil the pot of boullionen, whip the cream with the rest of the in and season with salt and pepper. Let the sauce boil a little in favour of good heat without lid, a few minutes is enough. 6. Halvér, if desired. birds and serve them on a hot dish with a little of the sauce over. Put the filling in. Server if necessary. with parsley butter turned potatoes.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328