Petrusen mewn Saws Madeira (Partridge in Madeira Sauce)

Petrusen mewn Saws Madeira (Partridge in Madeira Sauce) is a modern Cymric (Welsh) recipe for a classic dish of roast partridge served with a Madeira wine and cream sauce that makes an excellent dish for St David's or St Dwynwen's days. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Partridge in Madeira Sauce (Petrusen mewn Saws Madeira).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Fowl Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit gyfoes o betrysen wedi rhostio ar wely o nionod a'i weini gyda stwns tatws, moron a saws hufennog gwin Maderia. Mae hwn yn ddisgyl addas i ddau ar ddydd Gwyl Dwynwen.

Cynhwysion:

1 Petrysen (Partridge) (hanner i bob person)
1 nionyn, wedi tafellu
2 lwy fwrdd o 'fenyn
60ml o Dddŵr
Halen a Phupur Du

Ar Gyfer y Saws Madeira:
2 lwy fwrdd o fenyn
2 sialóts, wedi'u torri'n fân
360ml Gwin Madeira, (gwin gwyn melys)
360ml o stoc cig eidion
120ml hufen dwbl

Dull:

Defnyddiwch cyllell finiog neu siswrn gegin i dorri'r cig bob ochr i'r asgwrn cefn a'i droi drosodd a gwasgu lawr tan fod asgwrn y frest yn torri. Gwthiwch giwer finiog drwy ochr un goes a drwyddo i'r goes arall i ddal yr aderyn at ei gilydd tra'n coginio. Rhowch y nionod, menyn a'r dwr mewn plat bobty, a gosod y petrysen ar ben y cwbwl. Coginiwch am 20 i 25 munud ar wres o 180C. Ar gyfer y saws madeira, toddwch y menyn mewn padell ffrio dwfn nad yw'n glynu. Rhowch dros wres canolig ac ar ôl iddo ewynnu, ychwanegwch y sialóts a'u ffrio am tua 6 munud, neu nes eu bod yn feddal. Ychwanegwch y gwin Madeira, dewch ag ef i ferwi a choginiwch nes bod y cyfaint wedi lleihau o hanner (tua 5 munud), gan grafu gwaelod y sosban i ddadwydro. Ychwanegwch y stoc cig eidion a'i ferwi tan tua 150ml (2/3 cwpan) yn unig, tua 10 munud. Lleihau'r gwres i ganolig, ychwanegu'r hufen, dod ag ef i fudferwi a pharhau i goginio nes bod y saws yn tewhau (2 funud). Sesnwch gyda halen a phupur i flasu. Torrwch y betrysen yn ei hanner. Gweinwch yr hanner petrys ar wely o'r nionod. Ychwanegwch foron a stwnsh tatws, lwywch drosodd y saws madeira a gweinwch.

English Translation

This is a contemporary recipe of roasted beetroot on a bed of onions and served with mashed potatoes, carrots and a creamy Maderia wine sauce. This is a suitable dinner for two on St Dwynwen's Day.

Ingredients:

1 Partridge (half for each person)
1 onion, sliced
2 tbsp of butter
60ml (1/4 cup) of Water
Salt and freshly-ground Black Pepper

For the Madeira Sauce:
2 tbsp butter
2 shallots, finely chopped
1 1/2 cups Madeira Wine, (sweet white wine)
1 1/2 cups beef stock
1/2 cup double (heavy) cream

Method:

Use a sharp knife or kitchen scissors to cut the meat on each side of the backbone and turn it over and press down until the breastbone breaks (this is spatchcocking).

Push a sharp skewer through the side of one leg and through it into the other leg to hold the bird together while cooking.

Combine the onions, butter and water in a baking dish, and place the partridge on top of them.

Transfer to your oven and roast for 20 to 25 minutes at 180C.

For the madeira sauce, melt the butter in a deep non-stick frying pan. Place over medium heat and when frothing, add the shallots and fry for about 6 minutes, or until soft. Add the Madeira wine, bring to a boil and cook until the volume has reduced by half (about 5 minutes), scraping the bottom of the pan to deglaze.

Add the beef stock and boil until only about 150ml (2/3 cup), about 10 minutes. Reduce the heat to medium, add the cream, bring to a simmer and continue cooking until sauce thickens (2 minutes). Season with salt and pepper to taste.

Slice the partridge in half. Serve a half partridge on a bed of the onion. Accompany with carrots and mashed potatoes, spoon over the madeira sauce and serve.