{"id":24860,"date":"2019-11-11T23:33:15","date_gmt":"2019-11-11T23:33:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24860"},"modified":"2019-11-11T23:33:15","modified_gmt":"2019-11-11T23:33:15","slug":"grilled-partridge-dandelion-chili-rosemary-roasted-turnips","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24860","title":{"rendered":"grilled partridge; dandelion; chili\/rosemary-roasted turnips"},"content":{"rendered":"

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Oh my.<\/p>\n

Yes.<\/p>\n

We both love game, but I’m pretty certain I’ve never prepared or eaten partridge before. It doesn’t show up anywhere on this blog, and where else would I have had the opportunity, especially before I started it, in 2009?, so I didn’t really know what to expect.<\/p>\n

While I was planning and cooking Saturday’s dinner, I hadn’t really been thinking about how dark in color or gamey it might be. I was mostly concerned about how to cook it to best advantage. If I had<\/em> given it a thought, I’d have assumed that partridge would be darker and more gamey than the centerpiece of our meal that night actually turned out to be.<\/p>\n

But what flavor!<\/p>\n

I’m used to thinking ruddy and gamey is what wild fowl are all about (dove and quail have been my favorites) , but this bird gave me a whole new appreciation for the more subtle but very rich flavors of fowl that do not hang out in the traditional farm yard, but which don’t scream “liver!”.<\/p>\n

The excellent, and extraordinarily simple recipe I used is from Rose Gray and Ruth Rogers inestimable volume, \u2018Italian Easy\u2019; Recipes from the London River Cafe<\/a>\u2018(page 160 in my edition).<\/p>\n