Shed-Headz Grill Masters
Jalapeño Cream Cheese Stuffed, Bacon Wrapped Partridge
Notes: Recipe should also work well with all game birds such as grouse, duck or even store bought chicken.
Today's cook was inspired by YouTube creator Chuck Porter from Labrador. I started by thawing and deboning 2 Partridge (aka Ptarmigan) harvested near Trepassey, NL last fall for a total of 4 individual breasts.
Next I sliced each breast in half (like a hot dog bun - leaving one side connected) and spread a layer of store bought jalapeño cream cheese filling.
Then I folded the breast closed and seasoned the meat with Meat Church Holy Voodoo rub which has some heat from chilies and crushed jalapeño peppers.
Now I wrapped the breasts in approximately 2 strips of my homemade apple wood smoked bacon using toothpicks to hold everything in place as needed.
The portions were seasoned in Meat Church Honey Hog to add some sweetness and balance out the heat.
Since I had the Pellet Grill running I seasoned a Pork Tenderloin with Suckle Busters Salt-Pepper-Garlic and Honey Hog to throw on with the partridge.
The pellets used today were found at Canadian Tire, I'm not sure if its an old bag as I haven't seen them before. It's a Competition Blend but in French it indicates they are Whiskey Barrel, in any case they smelled amazing!
I used Smoke setting P4 on my Pit Boss Austin XL Pellet Grill/Smoker for about an hour before turning the unit up to 250.
I cooked the partridge breasts to 160 internal temperature, then opened the sear plate on the Pit Boss to render out and crisp up the bacon. This finished them off beautifully.
I have to say, these were absolutely amazing and some of the nicest partridge I've eaten to date. They were not dried out at all, and still retained their natural game flavour which was accented but not overpowered by the seasonings.
Thanks to Chuck Porter of Chuck Porter-Everything Outdoors YouTube for the inspiration for this outstanding and fairly simple to make dish! Don't forget, if I can manage to do it, you can do it too!
Copyright © 2011 Michael Smith