Pernice alla Vicentina

Partridge in the Manner of Vicenza

Preparation info
    • Difficulty

      Easy

Appears in

By Patience Gray

Published 1986

  • About

A way of roasting, then braising a partridge for a short time with the addition of some mostarda di frutta vicentina, made with apples, quinces and cherries.

Ingredients

  • 2 partridges
  • slices of fat from loin of pork (or of lardo)
  • 2 sprigs rosemary

Method

Wrap the birds in slices of pork fat or lardo and roast them on a grid on a dish in a moderate oven for 1¼ hours, with a sprig of rosemary and a peeled garlic clove tucked inside each bird. For the last ¼ hour remove the barding to brown them.

Take them out of the oven dish and transfer the rendered fat and juices of the birds to a heavy pan with lid. Heat it on top of the stove,