Partridge on a Spit
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Pheasant 5 oz
- Butter 0 oz
- Vinegar essence 0 fl oz
- Canned Grape Leaves 5 oz
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Rinse the prepared partridge carcass, dry it with a paper towel, season with salt, make 2–3 cuts on the breast, skewer it, and roast over hot coals (without flames), periodically turning the skewer and brushing the partridge with melted butter mixed with vinegar.
Step 2
Serve the partridge on a plate, garnished with sprigs of parsley.
Step 3
Canned grapes can be served separately in a salad bowl.
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