Grilled Partridge With Wild Mushrooms And Hazelnutsappetizers, poultry, main dish, italian, game 4 partridge 4 tablespoons olive oil 2 tablespoons chopped rosemary leaves 3 tablespoons cider vinegar 4 tablespoons extra-virgin olive oil 4 garlic cloves; thinly sliced 1 pound oyster mushrooms; sliced 1/2" thick 1 pound porcini mushrooms; slice 1/2" thick 1/4 cup fresh hazelnuts; roughly chopped salt; to taste freshly-ground black pepper; to taste 1/4 cup chopped scallions 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) |
