Pancetta Partridge in Wine Sauce

Recipesfull introduces to you: Pork Recipes. (Pancetta Partridge in Wine Sauce). For me, there aren't too many things more enjoyable than heading to Northern Ontario with my son and doing some partridge hunting. I think any hunter who's been lucky enough to have had this experience with their son (or good buddies) would agree. The crisp, fresh smell of fall and walking the trails is great. But, now that you've got a grouse or two, do it justice and cook it well. After a few years of looking for a good way to cook these birds I think I've found a winner, thanks to an old Northerner at the Kenogami Bridge Inn. Serve on rice or mashed potatoes.

Brief

Prep 45 mins

Cook: 1hr

Total: 1hr45 mins

Servings: 6

Yield: 6 servings

Pancetta Partridge in Wine Sauce

Ingredients

3 skinned partridges

breast meat filleted from the bone

1 tablespoon butter

or as needed

1 (8 ounce) package sliced fresh mushrooms

1 onion

chopped

2 cloves garlic

minced

1 bunch fresh spinach

1 cup cold water

1 (.75 ounce) packet dry mushroom gravy mix

½ cup dry red wine

½ cup 35% cream

1 pinch chopped fresh thyme

8 thin slicespancetta

toothpicks

Stuffed Pork Loin

Meat and Poultry

Directions

Step 1

Place partridge fillets one at a time between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.

Step 2

Heat butter in a saucepan over medium heat. Saute mushrooms onion and garlic until softened 5 to 7 minutes. Set aside.

Step 3

Preheat the oven to 350 degrees F (175 degrees C).

Step 4

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until it turns bright green about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.

Step 5

Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat stirring frequently until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine cream and thyme into gravy; gravy will thicken upon standing.

Step 6

Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms followed by 1 piece of pancetta. Roll and fold fillets securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.

Step 7

Bake in the preheated oven until no longer pink and juices run clear about 45 minutes.

Nutritional Information

Pancetta Partridge in Wine Sauce

Servings Per Recipe:6

Calories: 258.2

% Daily Value *

Protein: 17.8g 36%

Carbohydrates: 10.7g 3%

Dietary Fiber: 2.5g 10%

Sugars: 2.7g

Fat: 13.4g 21%

Saturated Fat: 7g 35%

Cholesterol: 77.1mg 26%

Vitamin A Iu: 5676.4IU 114%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.3mg 16%

Vitamin C: 20.5mg 34%

Folate: 125.5mcg 31%

Calcium: 95.6mg 10%

Iron: 3.2mg 18%

Magnesium: 74mg 26%

Potassium: 744.1mg 21%

Sodium: 504.3mg 20%

Thiamin: 0.2mg 16%

Calories From Fat: 120.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.