Experience the exquisite flavors of Partridge with Seville Oranges in Sauce, a culinary delight that combines tender partridge with the vibrant citrusy notes of Seville oranges. This elegant dish showcases the artistry of blending savory and tangy flavors to create a truly memorable dining experience.
Serves: 4
INGREDIENTS:
- 2 partridges, about 1 pound each
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 garlic cloves
- 1 tablespoon flour
- 2 cups tomato purée
- Pepper and salt
- 2 bitter (Seville) oranges
INSTRUCTIONS:
- Cut up the partridges (or have your butcher do it): Halve each bird through the breastbone, and cut out and discard the backbone. If you like, cut each half in half again, trying not to splinter the ribs.
- In a large casserole or Dutch oven, heat olive oil. Brown the partridge pieces. Reserve.
- Add onion and 1 garlic clove, minced. When browned, stir in the flour and cook 3 more minutes. Stir in 2 cups water, the tomato purée, pepper and salt, and the remaining garlic cloves, whole. Return partridge pieces to the pot. Cook gently for about 1 hour, adding water if needed.
- Blanch the oranges to reduce the bitterness of their skin. Cut into slices and add to sauce for the last 15–20 minutes. Serve.
NOTE:
- This recipe can also be prepared with pork tenderloin or with pigeon.
This versatile recipe can also be adapted to include pork tenderloin or pigeon, offering variations that showcase different flavors and textures. Whichever variation you choose, this dish promises to be a feast for the senses, elevating your dining experience with its exquisite blend of flavors.
Indulge in the culinary sophistication of Partridge with Seville Oranges in Sauce, and savor the harmonious marriage of tender meat, robust tomato sauce, and zesty Seville oranges. This remarkable dish is sure to captivate your palate and transport you to the enchanting world of gastronomy.
