Grilled partridge with wild mushrooms and hazelnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 | pounds | Oyster mushrooms, sliced 1/2 |
| Inch thick | ||
| 1 | pounds | Porcini mushrooms, slice |
| ½ | Inch thick | |
| ¼ | cup | Fresh hazelnuts, roughly |
| Chopped | ||
| ¼ | cup | Chopped scallions |
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 12inch saute pan, heat oil until smoking. Add garlic and saute 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.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1A28