EatSmarter exclusive recipe

Stuffed Partridge

with Glazed Kohlrabi
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Stuffed Partridge

Stuffed Partridge - Autumnal highlight with aromatic inner appeal - also great for entertaining

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Health Score:
Health Score
9,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
477
calories
Calories

Healthy, because

Even smarter

Nutritional values

With around 9 grams of fat, the partridge is just as slim as its close relative, the chicken; however, it contains way more protein: 100 grams of partridge has 35 grams of protein, almost twice as much as chicken!

The refined side dish not only tastes delicious, but it also brings a portion of fiber into play.

1 serving contains
(Percentage of daily recommendation)
Calorie477 kcal(23 %)
Protein58 g(59 %)
Fat17 g(15 %)
Carbohydrates19 g(13 %)
Sugar added3 g(12 %)
Roughage8.5 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.1 mg(79 %)
Folate59 μg(20 %)
Pantothenic acid2.3 mg(38 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C34 mg(36 %)
Potassium1,150 mg(29 %)
Calcium179 mg(18 %)
Magnesium87 mg(29 %)
Iron13.5 mg(90 %)
Iodine17 μg(9 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4 g
Uric acid279 mg
Cholesterol170 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 pinch
dried Porcino mushroom (10 grams)
1
White roll (day old)
1
2
Kohlrabi (800 grams, with leaves)
1 tablespoon
1
Egg (small)
2
Partridges (each about 500 grams, ready to cook)
4 slices
Bacon (about 15 grams)
1 ¾ cups
Chicken stock (homemade or purchased)
½
small Lemon
2 tablespoons
Preparation

Kitchen utensils

2 Small bowls, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Large knife, 1 Bowl, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Paper towel, 1 Toothpick, 1 Roasting pan, 1 Measuring cups, 1 Brush, 1 Peeler, 1 Pot, 1 Sieve, 1 Citrus juicer, 1 large, non-stick Skillet

Preparation steps

1.
Stuffed Partridge preparation step 1

Put porcini mushrooms in a small bowl, cover with warm water and soak for 30-40 minutes.

2.
Stuffed Partridge preparation step 2

Meanwhile, cut the roll in half and then cut 1 half into about 1/2 cm (approximately 1/4-inch) thick slices. Cut slices into small cubes.

3.
Stuffed Partridge preparation step 3

Soak the rest of the bread in a small bowl with water.

4.
Stuffed Partridge preparation step 4

Peel the shallot and chop finely. Cut kohlrabi leaves, rinse, pat dry and chop.

5.
Stuffed Partridge preparation step 5

Squeeze water out of soaked bread, divide into small pieces and place in a bowl.

6.
Stuffed Partridge preparation step 6

Heat oil in a non-stick skillet and sauté shallot over medium heat until translucent, 1-2 minutes. Add cubed roll and fry until golden brown while stirring.

7.
Stuffed Partridge preparation step 7

Remove from heat, let cool slightly and add to the bowl with bread. Add 2 tablespoons chopped kohlrabi leaves and the egg. Season with salt and pepper and mix to form a dough.

8.
Stuffed Partridge preparation step 8

Drain the porcini mushrooms through a fine sieve, squeeze out liquid and chop finely. Add to bread mixture and mix well.

9.
Stuffed Partridge preparation step 9

Rinse partridges inside and out, pat dry with paper towels and season with salt and pepper. Fill with the bread mixture and pin together the openings with toothpicks.

10.
Stuffed Partridge preparation step 10

Put 2 slices of bacon on each partridge breast. Place partridges in a roasting pan, pour in 250 ml (approximately 1 cup) chicken stock and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 30 minutes.

11.
Stuffed Partridge preparation step 11

Remove bacon (it is not eaten) and roast partridges for another 35-40 minutes, basting often with the cooking juices.

12.
Stuffed Partridge preparation step 12

20 minutes before the end of the cooking time, trim kohlrabi, rinse, peel and cut into large pieces. Cook in boiling salted water for about 4 minutes. Drain well. Squeeze half a lemon.

13.
Stuffed Partridge preparation step 13

Boil remaining chicken stock in a large pan with maple syrup and lemon juice. Add salt and pepper.

14.
Stuffed Partridge preparation step 14

Add kohlrabi pieces and cook over medium heat until liquid caramelizes, 7-8 minutes. Stir in remaining chopped kohlrabi leaves and serve the glazed vegetable pieces with the partridges.