Solving Omlet Smart Auto Door Timing Issues with Alexa Routines

[lillybettybabs]

I have a few brace of partridge from yesterday and wondering what to do with them.

Any simple but tasty recipes?

[kinsk]

This is a nice recipe, would work with partridge

 

2 pheasants / 1 guinea fowl / 4 poussins

2 Oranges, cut into quarters

2 Cinamon Sticks

about 6 rosemary sprigs plus extra leaves

2 red onions

4 celery sticks

Jar sun dried tomatoes (think the one I used was about 250g jar)

3 glasses of good red wine

Red wine vinegar about 6tablespoons

slices of pancetta

Pine nuts

 

Stuff the birds with the oranges, cinamon and rosemary.

 

Use large ovenproof pan, heat a good glug of olive oil and some butter, brown the bird/s, not to high heat, till they are coloured all over.

 

Remove from pan and set aside.

 

Discard fat from pan and add more olive oil and butter, fry onions, celery and rosemary leaves till softened.

 

Put sun dried toms and wine in a food processor and whizz.

 

Put bird/s back in pan, add vinegar and sun dried tom/wine mix, bubble until liquid reduced a bit, cover and cook in oven at about 180 for about 45mins, turning the birds once.

 

Remove pan from oven, baste with juice, turn breast side up, lay pancetta over them and cook uncovered for further 10 mins till crisp.

 

Toast pine nuts and sprinkle on top to serve.

[Rhapsody]

Stuff with chopped chestnuts and cover in bacon. Roast for 20ish mins.

[..lay a little egg for me]

I use a Mary Berry recipe from her Aga book for pheasant and have also tried it with various other game and it always tastes really good.

 

100 g bacon, diced

2 pheasants, jointed

tablespoon flour

250 ml red wine

250 ml chicken stock

handful of thyme, finely chopped

tablespoonful of redcurrant jelly or any other tart jam (I've used gooseberry, blackcurrant and blackberry in the past and all are v nice)

ground black pepper (you could add salt but I find the bacon and the stock together make it salty enough)

12 or so small onions/shallots

 

Fry the diced bacon and put aside, brown the pheasant pieces all over in the bacon fat and put aside, brown the flour in the remains of the fat in the pan and then gradually add the stock to make a gravy, add the red wine, return the pheasant and bacon to the pan, add the remaining ingredients and cook in a very slow oven or barely simmering on the hob or in a slow cooker for at least 3 hours.

 

I've also added mushrooms and/or celery on occasion.