| 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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