An italian partridge

Chef

Preparation	240’
Difficulty	Hard
Game	Pheasant
Calories	> 1.000
Activity	M 109’ , F 150’
People	4
Wine pairing	Bolgheri DOC Rosso

Ingredients

For the partridge:

2 whole partridges with their innards
150 g aged salted Cinta Senese lard
50 g Zibibbo raisins
30 g pine nuts
1 clove of garlic
15 g Maldon smoked salt
2 g pimento
1 g ground mace

For the Dolceforte sauce:

1 l chicken broth
100 g extra virgin olive oil
200 g red wine vinegar
200 g red Cannara onions
2 tablespoons of tomato paste
80 g 100% Chuao cocoa mass
80 g coriander honey
2 bay leaves
2 juniper berries

For the cracked wheat:

80 g organic bulgur
150 g vegetable broth
100 g pine nuts
200 g mineral water

For the garnish:

200 g lacto-fermented wild asparagus
20 g chopped pine nuts

Kcal 1200*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Pluck the partridge and hold over an open flame to carefully scorch off any remaining feathers. Remove the liver and the heart, setting them aside. Debone half of the partridge starting from the back and moving to the breastbone using a sharp knife. Set the carcasses aside for the Dolceforte sauce. Once separated from the breastbone, remove the wing and then debone the thigh, from the femoral bone to the foot, taking care not to damage the skin and keeping the foot intact.
Remove the fillet from the breast and finely chop it along with the innards, raisins, pine nuts, lard and spices. Season the partridge with the smoked salt and stuff it carefully, ensuring the stuffing fills the thigh to enhance the presentation. Sew the ends of the partridge (back and breastbone) together with food-grade needle and thread. Let it rest for at least 1 day in the fridge before cooking.
To make the Dolceforte sauce, lightly brown the partridge carcasses over a moderate heat in a 24 cm steel saucepan with a drizzle of oil. Once browned, add the onions and let them soften, caramelise first, then deglazing with the vinegar. Once evaporated, add the chicken broth and the herbs and cook for 2 hours on a low heat. Strain the sauce through a fine-mesh sieve and return it to the heat for another 30 minutes, adding the honey and chocolate.
To make the pine nut resin, soak the pine nuts for 12 hours in mineral water, then use a cold extractor to extract the resin, separating it from the residual water. Cook the bulgur in a saucepan with the vegetable broth for 8 minutes, then drain and season with the extracted pine nut resin.
Once everything is ready, grill the partridge over natural wood. Cook each side for 3 minutes over hot coals, remove the thread and glaze three times with the Dolceforte sauce, using a blowtorch to caramelise the surface.
Garnish the cracked wheat with the chopped pine nuts and place at the centre of the plate, place the partridge on top and add a side of diced lacto-fermented asparagus. Serve the Dolceforte sauce separately in a small bowl.

An italian partridge

Ingredients

Preparation

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