Partridges with Sage
⏳ Time
2 hours 15 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Partridges with Sage
Ingredients
- Pheasant - 10 pieces
- Salad Potatoes - 3 lbs
- Celery stalk - 3 stalks
- Sage - 1 bunch
- Garlic - 5 cloves
- Butter - 3 tablespoons
- Dry martini - 5 fl oz
- Ground Black Pepper - ¼ teaspoon
- Ocean salt - 2 teaspoons
Step by Step guide
Step 1
Chop the celery into fairly large pieces.
Step 2
Peel the garlic cloves and cut them in half.
Step 3
Cut each potato into four pieces.
Step 4
Thoroughly pluck the partridges, wash them, and dry with a paper towel.
Step 5
In a large heavy-bottomed pot, melt 2 tablespoons of butter and brown the partridges on all sides for 20–30 minutes, then place them on a plate.
Step 6
Wipe the pot with a paper towel to remove any burnt butter. Melt 1 tablespoon of butter in it and sauté the celery and garlic.
Step 7
When the garlic becomes softer, add the sage and potatoes. Season with salt and pepper, and stir to let the vegetables absorb all the flavors.
Step 8
Return the partridges to the pot, pour in the vermouth, and mix. After three minutes, cover everything with a lid and simmer on low heat for about one and a half hours.
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