Partridge a la Cacciatora
Brine partridges, grill them smoky, then braise in red wine and vegetables for a hearty cacciatora dish, served with gnocchi and grilled bread. Perfect for a special game night meal.
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Ingredients
- 4 partridges
- 2 quarts water
- 1/2 cup sugar
- 1/2 cup salt
- 1 tablespoon juniper berries, lightly crushed
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1 cup diced pancetta
- 4 minced garlic cloves
- Hot chile flakes to taste
- 1 cup diced onions
- 1 cup sliced mushrooms
- 1 cup diced carrots
- 1 cup diced fennel
- 2 rosemary sprigs
- 3 tablespoons chopped parsley, plus more for garnish
- 1 tablespoon Andrew Zimmern’s Italian Seasoning
- 2 cups red wine
- 3 cups Sam Marzano tomato puree
- Crusty bread
- Cooked gnocchi (recipe)
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