Partridges Cacciatora Style

Pluck the partridges, gut them, quickly pass them over a flame, then wash and dry them carefully. This preparation must leave the skin clean and the surface dry, so the meat can brown without releasing excessive moisture into the pan. saucepan.

Pour the oil into a saucepan, add the sliced ​​carrot and arrange the partridges. Cover and brown. over medium heat, turning them when necessary, until they take on a uniform golden color. Salt while cooking and continue until the meat becomes tender.

When the partridges are tender, remove them from the saucepan and divide them into four parts each. Arrange the pieces on a plate and keep the pan juices in the saucepan: will serve as a concentrated base for thepan sauce.

Boil the pan juices for ten minutes, maintaining a steady boil. The reduction should concentrate the aroma and make it slightly fuller, without letting it dry out completely.

Add the breadcrumbs, lemon juice, and lemon zest, carefully removing the pith, to the bottom of the pan. Pour in the red wine and broth, then add the anchovies, washed, deboned, and chopped. Stir until the sauce is smooth and fragrant.

Degrease thepan sauce Remove any excess fat, then pass it through a sieve. Mix carefully until the sauce appears smooth, free of any remaining carrot, anchovy, or zest, and has a runny consistency, but is lightly bound by the breadcrumbs.

Put the backpan sauce in one saucepan together with the partridge quarters. Cook for another ten minutes. over medium heat, allowing the sauce to coat the meat and reach a gentle boil. Turn off the heat when the sauce is hot, well-combined, and fragrant.

Serve the partridges piping hot with their pan sauce and serve with croutons fried in butter. Complete the dish with potatoes. stewed, as indicated in the preparation, so as to combine the meat with a soft consistency and a tasty side dish.