Ingredients and Weight: - 8 Northern Ontario Partridges (Ruffed Grouse), approximately 1 pound each - 1 pound ground pork - 1/2 cup breadcrumbs - 1/4 cup onion, chopped - 1/4 cup celery, chopped - 1/4 cup carrot, chopped - 1 egg - 1/4 cup milk - 1 teaspoon salt - 1/2 teaspoon black pepper
Preparation Time: - 30 minutes
Cooking Time: - 45 minutes
Difficulty Level: - 3 (Medium)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Remove the meat from the partridges and set aside. Chop the bones and place in a roasting pan with 1 cup of water. Roast for 30 minutes. 3. While the bones are roasting, combine the ground pork, breadcrumbs, chopped vegetables, egg, milk, salt, and pepper in a bowl. Mix thoroughly. 4. Stuff the partridge meat with the pork mixture. 5. Place the stuffed partridges in the roasting pan with the bones. 6. Bake for 45 minutes, or until the partridges are cooked through.
Nutritional Information: - Calories: 450 per serving - Protein: 30 grams per serving - Fat: 20 grams per serving - Carbohydrates: 25 grams per serving
Dish Characteristics: - Savory and flavorful - Tender and juicy - Rustic and hearty
User Comments: - "This was an excellent dish! The partridge was tender and the pork stuffing was flavorful." - "I made this for a dinner party and everyone loved it. It's a great dish for special occasions." - "The combination of partridge and pork is unique and delicious. I would definitely recommend this recipe."
Special Precautions and Tips: - Make sure to remove the shot from the partridges before cooking. - If you don't have partridges, you can substitute other game birds such as pheasant or quail. - Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a green salad.