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PARTRIDGE

BREASTS OF PARTRIDGE

Cut breasts away from bone, leaving skin on. Preheat oven to 250 degrees. Sprinkle partridge with salt and cayenne. In large fry pan, melt butter. Add onion and rosemary. Brown breasts on both sides in butter mixture, 10 minutes or until cooked. Remove breasts from fry pan and place in covered pan in 250 degree oven while you saute ham in butter mixture. Remove breasts from oven. Place 1/2 breast on each slice of ham. Saute mushrooms in pan for 3 minutes. Push mushrooms to one side of pan and pour off all but 2 tablespoons butter. Add flour; blend. Add chicken broth. Cook, stirring until smooth and thickened. Season with salt and pepper to taste and pour over birds.

Listing Last Modified: Thu Jun 09 2005

 


Views: 96

CREAMED RUFFED GROUSE OR PARTRIDGE

Melt butter in 4-6 quart pressure cooker and brown birds. Add 1/2 cup water. Cover pressure cooker and cook for 15-20 minutes or until tender and met comes off bone. Season. Remove birds; take meat from bones. To make gravy, heat 2 cups broth from cooker (if not enough broth add water), with 1 cup sweet cream. Add 2 tablespoons cornstarch, dissolved in cold water, stir until thickened. Reheat meat in gravy. Serve with whipped potatoes, rice or noodles. Serves 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 108

PARTRIDGE IN WINE

Cut and wash two partridges; roll in flour, salt and pepper. Brown in 1/3 cup salad oil, in a heavy skillet. Arrange pieces in a large casserole, spoon 1 cup cultured sour cream over all. Pour 1 1/2 cups cooking sherry over this. Bake at 305 degrees for 1 1/2 hours.

Listing Last Modified: Thu Jun 09 2005

 


Views: 114

PICKLED PARTRIDGE

Place birds breast side down in a saucepan; cover with remaining ingredients. Cook over high heat to boiling; reduce heat and simmer 1 to 2 hours. Cool, reserving liquid, remove bones and dice meat. Place meat and juice to cover in an air tight jar. Serve meat cold on crackers or cocktail breads.

Listing Last Modified: Thu Jun 09 2005

 


Views: 102

ROAST PARTRIDGE

Wash birds in milk, drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of aluminum foil, roll edges to make a tight package. Bake in 400 degree oven for 40 minutes, then open foil for 10 minutes to brown the birds.

Listing Last Modified: Thu Jun 09 2005

 


Views: 95

STUFFED PARTRIDGE

Put birds in casserole dish, add 1/4 cup pork. Put in oven, 375 degrees, and cook, uncovered for 5 minutes, basting 3 times with butter. Pour sherry, cover and cook 25 minutes (heat 350 degrees). Serve on toast, garnish with watercress.

Listing Last Modified: Thu Jun 09 2005

 


Views: 103