Partridges with Sage
8 servings
135 minutes
Partridges with sage is an ancient Russian dish infused with the spirit of hunting traditions. Game has long held a prestigious place on the tables of the nobility in Russia, and the combination of sage, white vermouth, and spices gives this dish an exquisite aroma and depth of flavor. The tender meat of the partridges slowly simmered in a spicy sauce gains softness and richness, while potatoes and celery harmoniously complement the texture and flavor palette. This dish is perfect for festive gatherings, creating an atmosphere of coziness and nobility. It pairs wonderfully with a glass of dry white wine that highlights its sophistication. Partridges with sage is not just food; it is a true gastronomic journey into the history of Russian cuisine.
1
Chop the celery quite coarsely.
- Celery stalk: 3 stems
2
Peel the garlic cloves and cut them in half.
- Garlic: 5 clove
3
Cut each potato tuber into four pieces.
- Potato: 1.5 kg
4
Thoroughly pluck the partridges, wash them, and dry with a paper towel.
- Partridges: 10 pieces
5
In a large heavy pot with a thick bottom, melt 2 tablespoons of butter and fry the partridges on all sides for 20-30 minutes, then place them on a dish.
- Butter: 3 tablespoons
- Partridges: 10 pieces
6
Wipe the pot with a paper towel to remove burnt oil. Melt a tablespoon of butter in it and sauté the celery and garlic.
- Butter: 3 tablespoons
- Celery stalk: 3 stems
- Garlic: 5 clove
7
When the garlic becomes softer, add sage and potatoes. Season with salt and pepper, and stir to let the vegetables absorb all the aromas.
- Sage: 1 bunch
- Potato: 1.5 kg
- Freshly ground black pepper: 0.3 teaspoon
- Sea salt: 2 teaspoons
8
Return the partridges to the pot, pour in the vermouth, and stir. After three minutes, cover everything with a lid and simmer on low heat for about one and a half hours.
- Partridges: 10 pieces
- White vermouth: 150 ml