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Pancetta Partridge in Wine Sauce
Pancetta Partridge in Wine Sauce
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Juicy ruffed grouse baked in flavorful wine sauce with pancetta, spinach, and mushrooms - perfect for festive occasions.
Ingredients:
  • 3 skinned partridges, breast meat filleted from the bone
  • 1 tablespoon butter, or as needed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 bunch fresh spinach
  • 1 cup cold water
  • 1 (.75 ounce) packet dry mushroom gravy mix
  • 0.5 cup dry red wine
  • 0.5 cup 35% cream
  • 1 pinch chopped fresh thyme
  • 8 thin slices pancetta
  • toothpicks
Instructions:
  • Place the partridge fillets individually between sheets of plastic wrap and gently pound with a rolling pin to tenderize; then proceed.
  • In a saucepan over medium heat, melt butter until sizzling. Cook mushrooms, onion, and garlic until tender, about 5-7 minutes. Remove from heat and set aside.
  • Preheat the oven to 350°F (175°C) for a perfectly baked dish.
  • Begin by filling a large bowl with ice and cold water. Next, bring a pot of lightly salted water to a boil. Add the spinach and cook for about 30 seconds until it turns bright green. Drain the spinach in a colander and promptly submerge it in the ice water for a few minutes to halt the cooking process. Finally, drain the spinach and proceed to dice it.
  • Gradually whisk cold water into gravy mix in a small saucepan. Cook over medium heat, stirring often, until boiling. Reduce heat and simmer for 1 minute. Remove from heat and stir in wine, cream, and thyme; gravy will thicken as it sits.
  • Spread blanched spinach over tenderized fillets on a cutting board, then add a layer of sauteed mushrooms and 1 slice of pancetta. Roll up the fillets, securing with toothpicks. Transfer to a small roasting pan and cover with enough gravy to completely submerge the meat.
  • Cook the dish in the oven that has been preheated until fully cooked and juices are clear, approximately 45 minutes.

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