ReceptnaptárBraised Partridge with Butter
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Ingredients
Method
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- Rinse the cleaned partridges thoroughly inside and out, and season generously with salt, inside and out.
- Melt the butter in a pot, add the finely chopped onion, and fry for a few minutes until translucent.
- Add the partridges, pour in about 100 ml water, cover, and braise over low heat.
- Once the water underneath has cooked away, top up only with enough water that the butter doesn't burn but the meat takes on a nice red colour - the partridge will be tender after about 40-50 minutes.
- Turn occasionally so every side browns evenly.
- Once the meat is tender and a lovely reddish colour, remove from the heat.
- To serve, halve each partridge lengthwise, and serve with boiled rice, drizzled with the buttery-oniony juices left in the pot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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