Quail and Grapes
Partridges With Morels
- Total Time
- 2 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 100dried morels
- 2partridges, about ¾ pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 2large fresh vine leaves, optional
- 2squares of thin-sliced salt pork, large enough to cover breasts
- 4tablespoons butter
- 2tablespoons Cognac
- 1tablespoon chopped shallots
- 2tablespoons chopped parsley
Preparation
- Step 1
Rinse morels thoroughly to rid of sand. Put in basin of cold water and let stand 20 minutes. Drain and rinse again. Add more water to cover and let stand until quite soft. Drain. Pinch off tough stem ends. Set morels aside.
- Step 2
Preheat oven to 450 degrees.
- Step 3
Sprinkle partridges inside and out with salt and pepper.
- Step 4
Cover breast of each bird with grape leaf and then square of salt pork. Tie leaves and pork with string.
- Step 5
Heat 2 tablespoons of butter in heavy skillet and turn birds in butter. Cook, turning often, about 3 minutes.
- Step 6
Put birds in oven breast side up and bake 15 minutes, basting often.
- Step 7
Remove string, salt pork and leaves.
- Step 8
Baste breasts well and return to oven for 10 minutes, basting often.
- Step 9
Remove skillet and add Cognac. Ignite it. Place on warm platter.
- Step 10
Heat remaining butter in skillet. Add morels and cook, stirring, 30 seconds. Add shallots and continue cooking about 2 minutes. Sprinkle birds with parsley. Serve carved with morels and pan juice.
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