Grilled Partridge a la Diable Recipe

By TogAdmin Published: April 5, 2013

  • Yield: 1 Servings



  1. Split the partridge in two and flatten each half slightly.
  2. Season and brush the bird with melted butter.
  3. Cook under a moderate grill for 4 minutes each side.
  4. Brush with melted butter and coast with fresh white breadcrumbs.
  5. Finish grilling gently, brushing frequently with melted butter.
  6. Arrange partridge on serving dish and garnish with watercress, lemon butterflies and thinly sliced gherkins.
  7. Diable Sauce
  8. Cook the shallots in butter until lightly coloured. Add brandy and reduce to half. Add espagnole and tomato puree.
  9. Simmer for 5 minutes. Add chervil, cayenne and Worcester sauce.
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