Partridge fricassee
Authentic fricassee is typically made with white meat, most commonly chicken or rabbit. Sometimes it's prepared with pigeon meat, but as you understand, cooking this version at home isn't very easy, nor particularly desirable. However, you can very well use partridge instead of pigeon—this way, the taste will remain excellent, and the dish will turn out refined and delicate. Therefore, for all game meat lovers, I offer an interesting recipe for partridge fricassee. It's not very complicated, yet the taste is amazing. This dish is perfect for a festive family lunch or a romantic dinner, so be sure to delight your loved ones with this wonderful meal, as preparing partridge fricassee at home is incredibly simple.
1) First, cut the birds into pieces and rinse them thoroughly. Heat butter in a saucepan and place the partridges in it, browning them on all sides until the meat turns slightly grayish. Transfer them to a separate plate.
2) Now add flour to the saucepan and fry it in the same butter until it turns pale yellow. Remove the saucepan from the heat and gradually pour in chicken broth, stirring constantly. The mixture should become smooth and free of lumps.
3) Place the saucepan back on the stove, add lemon zest and lemon juice to the sauce. Heat the liquid over medium heat, stirring constantly. Once the sauce begins to boil, reduce the heat and simmer for a couple of minutes.
4) Place the browned partridges into a pot, pour the prepared sauce over them, add bay leaf, thyme, and parsley, then season with salt and pepper. Simmer the partridges, covered, for about half an hour.
5) While the birds are cooking, melt butter in a frying pan and sauté the chopped onion until translucent. Using a slotted spoon, transfer the onion to the pot with the partridges. Then, in the same pan, sauté the sliced mushrooms for about 2–3 minutes and add them to the pot with the other ingredients 10 minutes before the partridges are done.
6) Carefully transfer the birds together with the vegetables and herbs onto a serving plate, leaving only the sauce in the pot. In a separate bowl, mix egg yolks and cream, then pour this mixture into the sauce. Cook the sauce for about 2–3 minutes, stirring constantly and avoiding boiling. If the sauce is too thick, thin it with milk. To serve, place pieces of partridge on a plate, pour sauce over them, and garnish with fresh herbs.
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