Grilled Partridge With Wild Mushrooms And Hazelnuts

Grilled Partridge With Wild Mushrooms And Hazelnuts

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

4	medium	partridge
4	tablespoons	olive oil
2	tablespoons	chopped rosemary leaves
3	tablespoons	cider vinegar
4	tablespoons	extra-virgin olive oil
4	cloves	garlic -- thinly sliced
1	pound	oyster mushrooms -- sliced 1/2 inch thick
1	pound	porcini mushrooms -- slice 1/2 inch thick
1/4	cup	fresh hazelnuts -- roughly chopped
1	teaspoon	salt -- to taste
1/2	teaspoon	freshly-ground black pepper -- to taste
1/4	cup	chopped scallions

Preparation:

Remove backbones from partridge and place in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated. Preheat grill. In a 12-inch sauté pan, heat oil until smoking. Add garlic and sauté until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter. Place partridges breast side down on grill and cook 8 minutes. Turn over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A28)