Try this Grilled Partridge with Wild Mushrooms and Hazelnuts recipe, or contribute your own.
Suggest a better descriptionRemove backbones from partridge and place in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated. Preheat grill. In a 12inch saute pan, heat oil until smoking. Add garlic and saute until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter. Place partridges breast side down on grill and cook 8 minutes. Turn over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A28 Posted to MC-Recipe Digest by Sue
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 150 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 22 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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