Stuffed Partridge
Stuffed Partridge - Autumnal highlight with aromatic inner appeal - also great for entertaining
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.
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 170 mg |
Ingredients
- Ingredients
- 1 pinch dried Porcini mushroom (10 grams)
- 1 White roll (day old)
- 1 shallot
- 2 Kohlrabi (800 grams, with leaves)
- 1 Tbsp Canola oil
- 1 egg (small)
- salt
- peppers
- 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 Tbsps Maple syrup
Kitchen utensils
Preparation steps
Put porcini mushrooms in a small bowl, cover with warm water and soak for 30-40 minutes.
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.
Soak the rest of the bread in a small bowl with water.
Peel the shallot and chop finely. Cut kohlrabi leaves, rinse, pat dry and chop.
Squeeze water out of soaked bread, divide into small pieces and place in a bowl.
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.
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.
Drain the porcini mushrooms through a fine sieve, squeeze out liquid and chop finely. Add to bread mixture and mix well.
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.
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.
Remove bacon (it is not eaten) and roast partridges for another 35-40 minutes, basting often with the cooking juices.
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.
Boil remaining chicken stock in a large pan with maple syrup and lemon juice. Add salt and pepper.
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.
