Red-legged partridge cooked in salt dough with grilled parsnip, ceps and hazelnuts
In this recipe, we prepare red-legged partridge in a salt dough on the Big Green Egg to ensure that the meat retains all its juices for an even tastier result!
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Cooking tools:
- Grill
- Grill grate
- Pizza stone
- Rolling pin
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Colander
- Pastry brush
- Oven mitt
- Plate
Ingredients
- 2 red-legged partridges, cleaned
- 1 shallot
- 1 clove of garlic
- 3 sprigs of thyme
- 10 preserved vine leaves (Turkish shop)
- 6 slices pancetta
- 2-3 parsnips
- 50 ml olive oil
- 4 ceps
- 12 blanched hazelnuts
- 50 ml of hazelnut oil
- 2 tbsp balsamic vinegar
- 500 g flour + extra for sprinkling
- 250 g coarse sea salt
- 150 ml water
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