Peppers with partridge
8 servings
80 minutes
Peppers with partridge is an exquisite dish of Irish cuisine that combines the tenderness of roasted game and the aromatic warmth of pepper. Historically, partridge was a delicacy in Ireland's hunting lodges, and its combination with vegetables and bacon highlights its rich flavor. The meat is infused with creamy tenderness, while the grape sauce, steeped in white and red wine, adds a noble acidity and fruity note to the dish. Roasted partridges in peppers retain their juiciness, and the bacon inside each adds depth of flavor. This dish is perfect for cozy dinners when you want to feel the warmth of traditional cuisine and enjoy a harmony of flavors.
1
Heat olive oil in a pan, add the bird, and cook on low heat for a few minutes, turning it - the meat should warm up but not darken. Remove the bird from the pan, keeping the oil. Lightly salt the bird and place a slice of bacon inside each.
- Olive oil: 5 tablespoon
- Baked partridges: 9 pieces
- Salt: to taste
- Bacon: 9 pieces
2
Remove the legs and seeds from the peppers. Place the chicken in the peppers and add some butter. Put everything in a baking dish and bake for 1 hour at 200 degrees.
- Green pepper: 9 pieces
- Butter: 50 g
3
In the meantime, make the sauce: heat the oil used for frying the bird, add finely chopped onion and cook, stirring, for 5 minutes until soft. Add peeled grapes, pour in the wine, and add the bay leaf. Season with salt to taste and cook for 10 minutes. Remove the bay leaf.
- Olive oil: 5 tablespoon
- Onion: 1 piece
- Grape: 20 pieces
- Dry white wine: 5 tablespoon
- Red dry wine: 5 tablespoon
- Bay leaf: 1 piece
- Salt: to taste
4
Serve the peppers on a heated plate, and pour the sauce into a sauce boat.