Partridge Salad with Onions, Garlic, and Thyme
Salads • French
Description
Partridge Salad with Onions, Garlic, and Thyme
Ingredients
- Pheasant 10 oz
- Pork fat 5 oz
- Salt to taste
- Salad Potatoes 2 pieces
- Herbes de Provence to taste
- Celery salt 1 piece
- Onion 1 head
- Shallot 0 oz
- Garlic 2 cloves
- Olive Oil 0 fl oz
- Ground Black Pepper to taste
- Balsamic Vinegar 2 tablespoons
- Rosemary to taste
Step-by-Step Guide
Step 1
Wrap the partridge breasts in thin slices of pork lard, tie with string, and boil in salted water with herbs de Provence. Slice the meat thinly.
Step 2
Boil the potatoes and slice them.
Step 3
Slice the celery and onion into thin rings.
Step 4
Combine the meat with potatoes, celery, and onion. Dress the salad with the sauce. To make the sauce, chop the shallot and garlic, and add to the olive oil mixed with vinegar. Season with salt and pepper.
Step 5
Sprinkle the finished salad with chopped rosemary.
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