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🍽️ Stuffed Partridge

477 kcal · 30 min · 4 servings

Ingredients

• 10 g dried porcini mushrooms (1 packet)
• 1 bread roll (from the day before)
• 1 shallot
• 800 g kohlrabi (2 kohlrabi; with leaves)
• 1 tbsp rapeseed oil
• 1 egg (S)
• salt
• pepper
• 1000 g partridge (2 partridges; ready for the kitchen)
• 60 g turkey bacon (4 slices)
• 400 ml poultry stock (homemade or store-bought)
• 0.5 small lemon
• 2 tbsp maple syrup

Instructions

1. 1. Place the porcini mushrooms in a small bowl.
2. 2. Pour lukewarm water over the mushrooms.
3. 3. Let the mushrooms soak for 30 to 40 minutes.
4. 4. Cut the bread roll in half.
5. 5. Slice one half into approx. 1/2 cm thick slices.
6. 6. Cut the slices into small cubes.
7. 7. Place the other half of the bread roll in a small bowl.
8. 8. Pour water over the bread roll half.
9. 9. Peel the shallot.
10. 10. Finely dice the shallot.
11. 11. Cut the kohlrabi leaves off the stem.
12. 12. Wash the kohlrabi leaves.
13. 13. Pat the kohlrabi leaves dry with kitchen paper.
14. 14. Finely chop the kohlrabi leaves.
15. 15. Squeeze the soaked bread roll well.
16. 16. Break the bread roll into small pieces.
17. 17. Place the bread pieces in a bowl.
18. 18. Heat the oil in a non-stick pan.
19. 19. Sauté the shallot over medium heat for 1 to 2 minutes until translucent.
20. 20. Add the bread cubes to the shallot.
21. 21. Fry the bread cubes until golden brown, stirring occasionally.
22. 22. Remove the pan from the heat.
23. 23. Let the mixture cool down a bit.
24. 24. Transfer the mixture to the bowl with the bread pieces.
25. 25. Add 2 tablespoons of chopped kohlrabi leaves.
26. 26. Add the egg.
27. 27. Season the mixture with salt and pepper.
28. 28. Mix everything into a dough.
29. 29. Drain the soaked porcini mushrooms through a fine sieve.
30. 30. Squeeze the mushrooms slightly.
31. 31. Finely chop the porcini mushrooms.
32. 32. Add the mushrooms to the bread mixture.
33. 33. Stir the mushrooms in.
34. 34. Wash the partridges inside and out.
35. 35. Pat the partridges dry with kitchen paper.
36. 36. Season the partridges inside and out with salt and pepper.
37. 37. Stuff the partridges with the bread mixture.
38. 38. Secure the openings with toothpicks.
39. 39. Place 2 slices of bacon on each partridge breast.
40. 40. Place the partridges in a roasting pan.
41. 41. Pour 250 ml of poultry stock over them.
42. 42. Preheat the oven to 200 °C (fan 180 °C, gas mark 3).
43. 43. Roast the partridges in the oven for 30 minutes.
44. 44. Remove the bacon.
45. 45. Roast the partridges for a further 35 to 40 minutes.
46. 46. Baste the partridges frequently with the roasting juices.
47. 47. Prepare the kohlrabi 20 minutes before the end of the roasting time.
48. 48. Wash the kohlrabi.
49. 49. Peel the kohlrabi.
50. 50. Cut the kohlrabi into larger pieces.
51. 51. Boil the kohlrabi in salted boiling water for about 4 minutes.
52. 52. Drain the kohlrabi.
53. 53. Let the kohlrabi drain well.
54. 54. Squeeze the half lemon.
55. 55. Place the remaining poultry stock in a large pan.
56. 56. Add maple syrup and lemon juice.
57. 57. Bring the sauce to a boil.
58. 58. Season the sauce with salt and pepper.
59. 59. Add the kohlrabi pieces to the sauce.
60. 60. Cook the kohlrabi pieces over medium heat for 7 to 8 minutes.
61. 61. Cook until the liquid has caramelized.
62. 62. Stir in the remaining chopped kohlrabi leaves.
63. 63. Serve the glazed vegetables with the partridges.

Nutrition per serving

• kcal: 477
• Protein: 58 g · Fett/Fat: 17 g · Carbs: 19 g