With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds. Make sure to eat the jalapeno if you’re so inclined! Try pairing it with our recent Taste of the Wild featured recipe: Wild Rice with Mushrooms.
6 whole Hungarian partridge
6 jalapenos seeded and cut in half lengthwise
6 slices of bacon
3 to 4 tablespoons Worcestershire sauce
3 to 4 tablespoons Tabasco
• Clean and dry the partridge, and bring to room temperature. Heat grill to medium-high (400 degrees).
• Place two jalapeno halves inside the cavity of each bird. Wrap each bird with a strip of bacon and secure with one or two toothpicks. Mix the Worcestershire and Tabasco together in a small bowl. Brush the birds with the Tabasco and Worcestershire sauce, reserving some for basting during cooking.
• Grill the birds for 4 to 5 minutes per side, or until the bacon is cooked (8 to 11 minutes total). Watch for flare-ups from the bacon grease, and baste when turning the birds. Serve with fresh vegetables, and a favorite rice or quinoa.
A kitchen shears is a great tool for removing the head, feet, wings, and tail from a fresh bird. A skinned bird works well for this recipe. To do this, pick off a few feathers to expose the breast of the bird, and peel back the skin toward the wing area. Remove all the feathers and skin from the legs and breast. Using your finger, at the end of the breastbone, pull toward the neck, opening the cavity. You can easily remove the organs and entrails from the cavity this way. Rinse the bird and you’re ready to go!