Roasted Partridge with Peverada Recipe

Name: Roasted Partridge with Peverada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 3 1/2 pound) partridge; 1 sprig thyme; 1/2 lemon; 2 tablespoons extra-virgin olive oil, plus 4 tablespoons; 1 medium red onion, finely chopped; 2 cloves garlic, thinly sliced; 1 link Italian Luganica sausage, skinned and crumbled; 4 sage leaves; 1/4 pound chicken livers, plus liver and giblets from the partridge; 2 tablespoons sugar; 1/2 teaspoon cinnamon; 1 orange, zested and juiced; 2 tablespoons red wine vinegar; 1/2 teaspoon hot chile flakes; 2 tablespoons freshly ground black pepper; 2 bunches Italian parsley, finely chopped to yield 1/2 cup

Servings: persons

1 (3 to 3 1/2 pound) partridge
1 sprig thyme
1/2 lemon
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1 link Italian Luganica sausage, skinned and crumbled
4 sage leaves
1/4 pound chicken livers, plus liver and giblets from the partridge
2 tablespoons sugar
1/2 teaspoon cinnamon
1 orange, zested and juiced
2 tablespoons red wine vinegar
1/2 teaspoon hot chile flakes
2 tablespoons freshly ground black pepper
2 bunches Italian parsley, finely chopped to yield 1/2 cup

1
Preheat oven to 450 degrees F.
2
Rinse the partridge and pat dry.
3
Remove liver and giblets and set aside.
4
Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons olive oil, season inside and out with salt and pepper and place on roasting rack in roasting pan in oven.
5
Cook for 50 minutes or until juices run clear when a knife is inserted at the thigh joint.
6
Heat the remaining olive oil in a 12 to 14-inch saute pan over medium heat.
7
Add the onion, garlic, and sausage and cook until soft but not brown.
8
Add 2 tablespoons water, if it starts to brown.
9
Add the sage, giblets, liver, and chicken liver and continue cooking slowly for 8 to 10 minutes or until everything is soft and gray.
10
Add the orange zest and juice, cinnamon, sugar, vinegar, chile flakes, and black pepper and simmer 5 more minutes, mashing with a potato masher to form a fine paste.
11
Remove the guinea hen when cooked, let rest 5 minutes, carve and bring to table.
12
Place peverada in a bowl and serve on the side.
13
Garnish with parsley.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 to 3 1/2 pound) partridge, 1 sprig thyme, 1/2 lemon, 2 tablespoons extra-virgin olive oil, plus 4 tablespoons, and more.

Yes, Roasted Partridge with Peverada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Partridge with Peverada

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