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Let me share my favorite partridge stew recipe with you. This rustic dish brings back memories of cozy winter evenings spent around grandma's table. Rich flavors meld together as tender partridge simmers in a savory broth with aromatic vegetables and herbs. Perfect for impressing guests or treating yourself to something special, this stew warms both body and soul. Don't be intimidated by game birds – my simple method yields mouthwatering results every time. Ready to elevate your cooking game? Let's dive in!
Ingredients for Delicious Partridge Stew
- Partridges: Gamey flavor and tender meat add richness to the stew, enhancing the overall depth of flavor.
- Olive oil: Provides a rich base for cooking the ingredients and adds a subtle fruity note to the stew.
- Onion: Adds a sweet and savory flavor base to the stew, enhancing the overall taste and aroma.
- Garlic: Infuses a pungent and aromatic flavor into the stew, adding depth and complexity to the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, balancing the flavors and adding a hint of freshness.
- Celery stalks: Add a subtle earthy flavor and a pleasant crunch to the stew, enhancing its texture and overall taste.
- Chicken broth: Provides a savory and rich base for the stew, adding depth of flavor and enhancing the overall taste.
- Red wine: Adds a complex depth of flavor, richness, and acidity to the stew, enhancing its overall taste profile.
- Dried thyme: Infuses a warm and earthy aroma to the stew, adding a subtle herbaceous note and enhancing the overall flavor.
- Bay leaves: Impart a subtle herbal and floral aroma to the stew, adding a layer of complexity and depth to the dish.
Read more: Armadillo Stew
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the partridges and vegetables into the required pieces.
Partridge Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 partridges cleaned and cut into pieces
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cups chicken broth
- 1 cup red wine
- 1 tsp thyme dried
- 2 pcs bay leaves
- to taste salt and pepper
Read more: Mulligatawny Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add the partridge pieces and brown them on all sides. Remove and set aside.
- 3. In the same pot, add the chopped onion and garlic. Sauté until softened.
- 4. Add the carrots and celery, and cook for a few more minutes.
- 5. Return the partridge to the pot. Pour in the chicken broth and red wine.
- 6. Add thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- 7. Serve hot and enjoy your partridge stew!
Notes:
Nutrition value:
Keywords:
Read more: Pollack Stew
Can You Make Partridge Stew Ahead of Time?
Make Ahead Instructions
- Prepare the partridge stew as directed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the stew completely.
- Place in a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Partridge meat is lean and flavorful, making it a great alternative to chicken in stews and casseroles.
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