65 minutes
A delectable dish of braised partridge complemented by the sweetness of white grapes and subtle notes of dark chocolate.
Small Partridges
each
to taste
cups
Large Onion, cut in half and sliced
each
each
tablespoons
cups
cups
each
Cloves
each
to taste
Seedless White Grapes
0 lb
Dark Chocolate, grated
teaspoons
Fried Or Toasted Bread
to taste
1. Prepare Partridges
Singe any remaining feathers, rinse the partridges under cold water, then pat them dry. Season the partridges generously with salt.
2. Cook Onion and Garlic
In a wide casserole, heat the olive oil over low heat. Add the sliced onion and whole garlic cloves, cooking them gently until they become soft and fragrant. Stir often to prevent the garlic from burning and to ensure the onion cooks evenly.
3. Brown the Partridges
Increase the heat slightly and add the seasoned partridges to the casserole. Brown them lightly on all sides.
4. Add Liquids and Spices
Once the partridges are browned, pour in the vinegar, dry white wine, and chicken stock. Add the bay leaves and cloves. Season with salt and pepper to taste. Cover the casserole and let it simmer for about 30 minutes, turning the partridges occasionally.
5. Add Grapes and Chocolate
After 30 minutes, add the seedless white grapes and grated dark chocolate to the casserole. Continue to cook for another 15 to 20 minutes with the lid off, allowing the grapes to soften and the sauce to reduce further.
6. Serve
Serve the braised partridges on slices of fried or toasted bread, which will soak up the delicious sauce. Enjoy your meal!
Choose fresh, plump partridges from a reputable butcher or game supplier, firm sweet white grapes, and artisanal chocolate with a high cocoa content for the best flavor profile.
Use chocolate judiciously for a subtle undertone and balance the sweetness and acidity of the grapes to complement the partridge, not dominate it.
Gently braise the partridge with a tight-fitting lid to maintain a consistent temperature and ensure the bird is tender.
Bring the partridge to room temperature and pat it dry for even cooking and proper browning; trussing is recommended to maintain shape during braising.
Allow the partridge to rest after cooking under a foil tent to redistribute the juices while finalizing the sauce.
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