Best Tenderloin Birds Recipes

TENDERLOIN BIRDS

Tenderloin Birds image

These are simple and delicious. This is another recipe that kids can prepare. From the kitchen of Helen Julis Court, Ottumwa IA.

Provided by Tona C.

Categories Pork

Time 1h15m

Yield 12 skewers, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

12 slices pork tenderloin
6 slices bacon
1 (3 ounce) package coating mix, Shake 'n Bake
12 skewers, wood

Steps:

Tenderize meat by pounding out to 3" squares. Skewer on 1/2 slice of bacon to each slice of tenderloin; shake in breading mixture. Bake in 350 degree oven for 35-45 minutes. Do not overcook.
TIP: Ask the butcher to slice the tenderloin and run them thru the tenderizer. This will save you lots of time.

Nutrition Facts : Calories 415, Fat 16, SaturatedFat 5.3, Cholesterol 203.2, Sodium 256, Carbohydrate 0.1, Protein 63.3

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories Meat and Poultry Recipes Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

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