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Grilled Partridge With Wild Mushrooms And Hazelnuts

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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

4 Partridge
4 T Olive oil
2 T Rosemary leaves, chopped
3 T Cider vinegar
4 T Extra virgin olive oil
4 Cloves garlic, thinly sliced
1 lb Oyster mushrooms, sliced
1/2" thick
1 lb Porcini mushrooms, sliced
1/2" thick
1/4 c Fresh hazelnuts, roughly
chopped
1/4 c Scallions, chopped

INSTRUCTIONS

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  NOTES : Recipes Copyright Mario Batali 1997. All rights
reserved.  Recipe by: MEDITERRANEAN MARIO #ME1A28  Posted to MC-Recipe
Digest by Sue <suechef@sover.net> on Feb 14, 1998

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