Partridge With Wild Rice Recipes

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PARTRIDGE WITH WILD RICE



Partridge with Wild Rice image

Gary Miller of Riggins, Idaho shares his flavorful game bird recipe featuring tender partridge on a bed of well-seasoned wild rice. "You can use whatever type of bird you have in your area," he says.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 6

1 package (6.7 ounces) mushroom-flavored brown and wild rice mix
1/4 cup all-purpose flour
2 partridge game birds (14 ounces each), split lengthwise
2 tablespoons canola oil
1 cup milk
1/4 teaspoon pepper

Steps:

  • Prepare rice according to package directions. Place flour in a large resealable plastic bag; add game birds and shake to coat. In a large skillet, cook birds in oil until browned; remove. Add milk and pepper to skillet; cook and stir until heated through., Place the rice in a greased 9-in. square baking dish. top with game birds and milk mixture. Bake, uncovered, at 350° for 40-50 minutes or until a thermometer reads 180° and meat is tender.

Nutrition Facts : Calories 854 calories, Fat 28g fat (7g saturated fat), Cholesterol 227mg cholesterol, Sodium 1173mg sodium, Carbohydrate 86g carbohydrate (8g sugars, Fiber 4g fiber), Protein 62g protein.

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

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

PARTRIDGE AND RICE STEW



Partridge and Rice Stew image

This is simple fare--really a thick partridge/rice "stew". Serve with oyster crackers or crusty rolls.

Provided by Aroostook

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 5

2 partridge breasts
2 cups onions, chopped
2 cups chopped carrots
1 1/2 cups rice
5 cups cold water

Steps:

  • Place partridge and 1 cup onions in a sauce pan.
  • Add water.
  • Bring to a boil and simmer for 2 hours.
  • Remove partridge and remove meat from the cage.
  • Chop into small pieces.
  • Add carrots and onions to stock.
  • Add partridge and rice to hot broth and simmer covered for 20 minutes until carrots are tender.
  • Salt and pepper to taste Stir occasionally while cooking.
  • Serve with oyster crackers.

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