This Paleo Grilled Partridge with Wild Rice Stuffing is not only a culinary delight but also a tribute to simple, wholesome eating. It's a dish that celebrates the natural flavors of game and seasonal ingredients, perfect for a special occasion or a cozy family dinner. I remember the first time I had partridge – it was during a crisp autumn evening at my grandmother's. The aroma of the roasting bird, mixed with herbs and earthy notes, filled the air, creating a memory I cherish to this day. I've tweaked the recipe over the years to make it Paleo-friendly, but the essence remains the same: a celebration of flavor and tradition.
The key to this recipe is the wild rice stuffing, a medley of earthy, nutty, and slightly sweet flavors that perfectly complement the partridge. Wild rice, a grain that's naturally gluten-free and packed with nutrients, forms the base. Sautéed vegetables like onions, celery, and mushrooms add depth, while pecans provide a satisfying crunch. A touch of dried cranberries adds a burst of sweetness that balances the savory notes. It’s a combination that's both satisfying and nourishing, a true celebration of autumnal flavors. One of my friends told me about their fun hiking experience in the mountains while he hunted for these.
Grilling the partridge adds a smoky char that enhances its natural flavor. Grilling, instead of roasting, helps the bird stay moist while giving the skin a beautiful, crispy texture. The process is simple but requires attention to detail: ensure the grill is preheated to the right temperature, turn the bird occasionally for even cooking, and use a meat thermometer to ensure it reaches the safe internal temperature. Trust me, the effort is well worth it when you take that first bite! Don't be too hard on yourself if you miss something. Remember, we all start from somewhere. I made plenty of mistakes myself. But I kept going, and I'm sure you will too.
Required Equipments
- Grill
- Mixing Bowls
- Sharp Knife
- Cutting Board
- Baking Dish
- Kitchen Twine
Paleo Grilled Partridge with Wild Rice Stuffing: Frequently Asked Questions
Paleo Grilled Partridge with Wild Rice Stuffing
Savor the exquisite flavors of this Paleo Grilled Partridge with Wild Rice Stuffing, a delightful blend of earthy and savory notes perfect for a wholesome, grain-free meal. Grilling adds a smoky char that complements the bird's natural taste.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, Ignite your grill and preheat to medium heat, around 350°F (175°C). Make sure the grill grates are clean to prevent sticking. No one likes a bird falling apart now, do they?
- Next get Started on the wild rice stuffing: Rinse the wild rice under cold water. This helps remove any excess starch and ensures the rice cooks properly.
- In a medium saucepan, combine the rinsed wild rice with 2 cups of bone broth (or water if you prefer). Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
- While the rice is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion, celery, and mushrooms. Sauté until softened, about 5-7 minutes. Season with salt, pepper, and thyme.
- In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, chopped pecans, and dried cranberries (if using). Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasonings as needed. Don’t be shy with the thyme—it adds a lovely earthy note.
- Now, Prepare the partridge: Rinse the partridge inside and out with cold water. Pat it dry with paper towels. Season the cavity generously with salt and pepper. You can also rub the skin with a little olive oil to help it crisp up on the grill.
- Stuff the partridge with the wild rice mixture. Don't overstuff it, as the stuffing will expand during cooking. Use kitchen twine to tie the legs together. This helps the partridge maintain its shape and keeps the stuffing inside.
- Grilling time: Place the stuffed partridge on the preheated grill. Grill for about 30-40 minutes, turning occasionally to ensure even cooking. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C) in the thickest part of the thigh. Be careful not to overcook the partridge, as it can become dry.
- Rest and serve: Remove the grilled partridge from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve the partridge and serve with the wild rice stuffing. Garnish with fresh thyme sprigs, if desired. Enjoy your delicious and paleo-friendly meal!
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 30g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g
Calcium: 80mg
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