Partridge for Christmas Dinner

This is the appetizer I prepared for Christmas dinner. You could also serve it as a main course if you use a whole partridge per person. Partridge is similar to pheasant, but smaller and the meat is more juicy (pheasant can be quite dry). I prepared the breast fillet and legs separately, and used the […]

via Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree — Stefan’s Gourmet Blog

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