Partridges with Polenta
Pernici con Polenta
Tender and golden partridges, wrapped in pancetta and serve with their tasty sauce on top polenta hot.
The partridges with polenta They are a structured and substantial dish, designed for lunch or dinner where the game is enhanced by slow cooking and a soft accompaniment. The preparation combines the delicacy of the meat with the flavor of the pancetta, the scent of sage, rosemary, garlic andbay leaf and the depth of the white wine. The polenta completes the dish with a creamy and neutral consistency, ideal for collecting the pan juicesThe technique alternates a first moist cooking, useful for flavouring the meat, the processing of the giblets to make the sauce more intense and to brown it later over high heatThe result is a dish with a bold flavor, a browned surface, tender meat, and a concentrated sauce to be distributed at the moment of serving.
Instructions
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8 steps · natural Italian voice
Prepare the partridges
Pluck and gut the partridges, keeping the giblets separately. Wash them carefully and dry them well, so that the pancetta will adhere without slipping and the subsequent browning will be more uniform. Wrap each partridge with very thin slices of pancetta, covering the surface evenly.
Arrange the aromas
Place the wrapped partridges in the pancetta in one baking dish. Add a finger of water, the sage leaves, the rosemary, the cloves of garlic and thebay leafThe water should form a light base, while the herbs should spread around the meat without covering it completely.
Start cooking
Bake it baking dish at (356°F) 180°C and cook until the liquid is almost consumed and the pancetta It will have started to release its fat. Check the bottom: it should remain moist and fragrant, without drying out completely before the next step.
Brown them giblets
While the partridges are cooking, melt the butter in a skillet and brown them gibletsBrown them evenly, without burning the butter: they will be ready when they have a golden surface and an intense aroma of browned meat.
Prepare the base
When the liquid from the first cooking is almost consumed, remove the partridges from the baking dish. Grind the giblets brown them and add them to the pan juicesPass everything through a sieve to obtain a smooth sauce, then keep it in the oven on very low heat.
Gild the partridges
Transfer the partridges to another baking dish and brown them over high heat with a little butter. Turn them just enough to get a uniform color: the pancetta It must be well browned, without blackening, and the surface of the meat must appear dry and shiny.
Complete cooking
120 minAdd the golden partridges to the hot cooking juices. Add enough white wine to keep the meat moist and prevent it from burning. Bake at 180°C (356°F) for about two hours, checking that the bottom remains soft and the meat is tender.
Serve with polenta
Remove the partridges from the oven when the meat is tender and the sauce has reached a fluid and concentrated consistency. Serve them piping hot on a plate. polenta, distributing the pan juices on the meat to enhance the browning and keep each portion moist.
Chef's Tips
Brown the partridges over high heat only after filtering the bottom and keeping the sauce warm: the browning will be uniform without drying out the meat.
Ingredients
- Ingredients for 4 people
- 2 partridges
- (3.53 oz) 100 g of pancetta 5 sage leaves
- 1 sprig of rosemary
- 3 cloves of garlic
- bay leaf,
- (1.76 oz) 50 g butter
- 1 bottle of white wine
Can't find it in the US?
- partridgeHard to find in the US
Cornish hens
Or: Quail
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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