Huntsman-Styled Partridge Recipe
Ingredients
| 2 or 3 young partridge | ||
| Seasoned flour | ||
| 7 oz. brandy or rum | ||
| Onion | 1 Small, diced | |
| Carrots | 2 | |
| Poultry seasoning | 1 Teaspoon | |
| 1 c. canned consomme | ||
| 1 can mushrooms with juice | ||
Directions
Cut partridge into serving pieces.
Dredge with sea- soned flour; brown well in skillet in hot fat.
Pour brandy over partridge and ignite; add onion, carrots and poultry seasoning when flame has died down.
Stir gently to blend with partridge, scraping up browned bits from pan.
Add consomme and mush- rooms.
Cover; simmer for 45 minutes or until par- tridge are tender.
Dredge with sea- soned flour; brown well in skillet in hot fat.
Pour brandy over partridge and ignite; add onion, carrots and poultry seasoning when flame has died down.
Stir gently to blend with partridge, scraping up browned bits from pan.
Add consomme and mush- rooms.
Cover; simmer for 45 minutes or until par- tridge are tender.
Chef
