Beeswax-aged Partridge on a Potato Nest

Preparation	1h
Difficulty	Hard
Game	Partridge
Calories	> 1.000
Activity	M 55 ; F 65
People	2
Wine pairing	Pinot Nero dell’Alto Adige

Ingredients

1 partridge
150 g beeswax
Fine salt, to taste
Black pepper, to taste
Juniper berries
25 g butter
1 sprig fresh thyme
1 sprig rosemary
40 ml white wine
1 onion
100 ml stock
10 g tomato paste
15 ml extra virgin olive oil
1 potato
Vegetable oil for frying, as needed

Kcal 1300*

*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

Beeswax Aging:
Clean the partridge thoroughly, separating breasts and legs.
Melt the beeswax in a bain-marie and flavor it with juniper berries, salt, and pepper. Place the meat in a tray lined with food-safe plastic wrap and pour the wax over it until almost completely covered. Let cool and store in the refrigerator for 48 hours.
Peel the potato, wash it, and cut it into a spiral using a suitable slicer. Set aside.
Heat the vegetable oil to 170–175°C (340–350°F). Shape the potatoes into a nest and fry until golden and crispy. Drain on absorbent paper.
Remove the meat from the wax and eliminate any residue.
In a large pan, add olive oil, thyme, and rosemary, melt a knob of butter, and sear the legs and breasts. Season with salt and pepper.
Cook the breasts briefly, keeping them pink, then remove and keep warm. Continue cooking the legs, deglazing with white wine and adding the stock.
Add the sliced onion and tomato paste to the legs. Gently braise until very tender. Blend the cooking juices to obtain a smooth sauce.
Place the potato nest in the center of the plate, lay the partridge breast on top, arrange the legs on the side, and finish with the sauce.

Beeswax-aged Partridge on a Potato Nest

Ingredients

Preparation

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