Stuffed and braised partridges with cranberry compote by Magefesa USA

Thanksgiving_perdices

INGREDIENTS

  • 4 Red partridges.
  • 3 Onions.
  • Extra virgin olive oil.
  • 200 ml. Sherry wine.
  • Poultry stock.
  • Thyme.
  • Salt.
  • Black pepper.
  • Cranberry compote (see recipe).

FOR THE FILLING

  • 2 Apples.
  • 120 g. Fresh bacon or pancetta.
  • 20 gr. Seedless raisins.
  • Butter.
  • Sugar.

DIRECTIONS

Peel and core apples; julienne the bacon and apples. Melt a knob of butter in a MAGEFESA Nova Line skillet, add the bacon and fry it for a few seconds, then add the apples, raisins and sprinkle with a tablespoon of sugar. Let it caramelize over medium heat for a few minutes. Once we have the partridges thoroughly cleaned, fill them with freshly prepared farce, season to taste and tie with twine (heat resistant rope). Heat olive oil in a Magefesa Athenas pressure cooker; when hot, brown the partridges remove and set aside. Julienne and peel the onions. Fry the partridges in the same oil, sauté the onions over medium heat. Bring partridges back to the pot, moisten with the sherry wine and let alcohol evaporate for a few seconds.
Spice with thyme, cover it with poultry stock or water and close the pot. Select position II and lower heat to minimum and wait until the regulating valve starts releasing steam. At that very moment, reduce heat to low and cook for 20 min. After time has elapsed, remove the pot from the heat source and let it rest a few minutes until the pressure sensor goes down and allows us to open the pot. We check the doneness of partridges, if correct, adjust seasoning. Serve them accompanied by blueberry compote.

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