Ingredients Jump to Instructions ↓

  1. 1 Partridge - (3 to 3 1/2 lbs)

  2. 1 section Thyme

  3. 1/2 Lemon

  4. 6 tablespoons 90ml Extra-virgin olive oil - divided

  5. 1 tablespoon 15ml Red onion - finely chopped (medium)

  6. 2 Garlic cloves - thinly sliced

  7. 1 Italian Luganica sausage link - skinned, crumbled

  8. 4 Sage leaves

  9. 1/4 lb 113g / 4oz Chicken livers - plus

  10. Liver and giblets from the partridge

  11. 2 tablespoons 30ml Sugar

  12. 1/2 teaspoon 2 1/2ml Cinnamon

  13. 1 Orange - zested, juiced

  14. 2 tablespoons 30ml Red wine vinegar

  15. 1/2 teaspoon 2 1/2ml Hot chile flakes

  16. 2 tablespoons 30ml Freshly-ground black pepper

  17. 1/2 cup 73g / 2.6oz Finely-chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees.

  2. Rinse the partridge and pat dry. Remove liver and giblets and set aside. Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons of the olive oil, season inside and out with salt and pepper and place on roasting rack in roasting pan in oven. Cook for 50 minutes or until juices run clear when a knife is inserted at the thigh joint.

  3. Heat the remaining olive oil in a 12- to 14-inch saute pan over medium heat. Add the onion, garlic, and sausage and cook until soft but not brown. Add 2 tablespoons water, if it starts to brown. Add the sage, giblets, liver, and chicken liver and continue cooking slowly for 8 to 10 minutes or until everything is soft and gray.

  4. Add the orange zest and juice, cinnamon, sugar, vinegar, chile flakes, and black pepper and simmer 5 more minutes, mashing with a potato masher to form a fine paste.

  5. Remove the partridge when cooked, let rest 5 minutes, carve and bring to table. Place peverada in a bowl and serve on the side. Garnish with parsley.

  6. This recipe yields 4 servings.


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