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Partridge with Crabapple Sauce Recipe

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This recipe for Partridge with Crabapple Sauce is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole partridges
crabapple sauce
salt and black pepper
Directions:
Directions:
Either using kitchen shears or a sharp knife cut through the backbone of each bird, severing them completely. With this done you can turn the birds over and using your hands you can now open the bird up and squash it completely flat.
Preheat a griddle pan (one with raised ribs) until very hot. Brush the birds with a little olive oil and season with salt and pepper then place on the griddle pan skin side down. Fry for about 5 minutes on each side. Arrange on a plate and serve with the crabapple and elderberry sauces.


Crabapple Sauce
Ingredients:
250g crabapples
2 tbsp granulated sugar
generous knob of butter
Destription:
Melt the butter in a heavy pan then add the whole crabapples and cook, covered, on low heat for about 4 minutes. Add half the sugar and continue cooking for about 10 minutes, stirring very slowly every now and then, until the crab apples completely break down.
Pass through a sieve to remove any pips then either freeze to use later or use as a sauce with pork and game.

 

 

 

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