Chukar With Cherry Sauce Recipe
Ingredients
| 1 can (1 lb.) pitted | ||
| Bing cherries | ||
| 4 chukar partridges | ||
| Butter | 1 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cinnamon | 1/4 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Lemon juice | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Drain the cherries, saving the syrup.
Season partridges with salt and pepper to taste.
Using a large frying pan, brown partridges in butter, turning to brown all sides.
Add chicken broth, cinnamon, and 1/2 cup of the syrup drained from cherries.
Cover and simmer 1 hour, or until tender.
Remove birds from the pan and keep warm.
Blend cornstarch with 1/4 cup additional cherry syrup and stir into pan; cook, stirring, until thickened.
Add drained cherries and heat until hot through.
Remove from heat and stir in lemon juice.
Season partridges with salt and pepper to taste.
Using a large frying pan, brown partridges in butter, turning to brown all sides.
Add chicken broth, cinnamon, and 1/2 cup of the syrup drained from cherries.
Cover and simmer 1 hour, or until tender.
Remove birds from the pan and keep warm.
Blend cornstarch with 1/4 cup additional cherry syrup and stir into pan; cook, stirring, until thickened.
Add drained cherries and heat until hot through.
Remove from heat and stir in lemon juice.
Chef
