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Sall-Mar Resort -> Fishing Reports -> Recipes -> Partridge
Post Info TOPIC: Partridge
yoopr1


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Posts: 68
Date:
Partridge
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Unfortunately Fall is almost here and my Grandma brought this over on Da Boat when she came to the U.S and my Mom continued it. Awesome for Partridge

Call it Paprikash-Great for Birds

4 tablespoons (1/2 stick) butter

1 medium onion, finely chopped

 (3 1/2-pounds Partridge 1 green pepper, seeded and chopped

1 large tomato, peeled, seeded and chopped or 1 (14.5-ounce) can chopped tomatoes undrained

1 clove garlic, finely chopped

1 tablespoon sweet or hot Hungarian paprika

Salt and black pepper

3/4 cup water

1 cup sour cream

2 tablespoons all-purpose flour

 

  1. Heat butter in a Dutch oven or large skillet with a lid. Add onion and saute over low heat until translucent.

  2. Add Patridge and brown lightly on both sides. Add green peppers, tomatoes, garlic and paprika. Season to taste with salt and pepper and stir in water. Bring to a boil. Reduce heat to low, cover and cook 25 minutes or until partridge is tender

  3. Remove partridge to a heated platter and keep warm. In a small bowl, mix sour cream with flour. temper mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return partridge to pan to rewarm.

  4. Portion into heated bowls or plates, and serve with boiled rice
  5. Bring this to camp and go from zero to herobiggrin

 

 



__________________

Bill
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