Braised partridges

Yield: 4 servings

Measure Ingredient
4 partridges
1 salt and pepper
1 flour
¼ cup bacon fat
½ cup milk
1 can condensed cream of celery soup (10; 3/4 oz)
½ cup onion; chopped
¼ teaspoon caraway seeds

Sprinkle partridges inside and out with salt, pepper and flour. Heat bacon fat in skillet; add partridges and brown on all sides. Add milk, soup, onion, and caraway seeds. Bring to a boil. Cover and cook over low heat 25 to 30 minutes, or until tender, basting frequently with sauce in pan.

Good with wild rice, orange-grapefruit salad, and hot rolls.

From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote

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