Pancetta Partridge in Wine Sauce recipe
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Ingredients
- 3 skinned partridges, breast meat filleted from the bone 1 tablespoon butter, or as needed 1 (8 ounce) package sliced fresh mushrooms 1 onion, chopped 2 cloves garlic, minced 1 bunch fresh spinach 1 cup cold water 1 (.75 ounce) packet dry mushroom gravy mix ½ cup dry red wine ½ cup 35% cream 1 pinch chopped fresh thyme 8 thin slices pancetta toothpicks
Nutrition Info
- 258.2 caloriescarbohydrate: 10.7 gcholesterol: 77.1 mgfat: 13.4 gfiber: 2.5 gprotein: 17.8 gsaturatedFat: 7 gservingSize: -sodium: 504.3 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Pancetta Partridge in Wine Sauce
Directions
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Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin, set aside.
Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy, gravy will thicken upon standing.
Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.