Tenderized ruffed grouse, or partridge, is baked in a rich, savory wine sauce with pancetta, spinach, and mushrooms in this dish that's great for holiday entertaining.
Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
258 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
Step 3
Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.
Ingredients
1 cup cold water
1 onion, chopped
2 cloves garlic, minced
1 bunch fresh spinach
1 (8 ounce) package sliced fresh mushrooms
toothpicks
1 tablespoon butter, or as needed
1 pinch chopped fresh thyme
1 (.75 ounce) packet dry mushroom gravy mix
3 skinned partridges, breast meat filleted from the bone
