Barbecued Partridge
Recipe type: Poultry
Serves: 2
  • 2 Partridge (2 to 4); cut serving pieces
  • 1/4 Cup flour
  • 3 Tablespoons sweet butter
  • 1 medium onion; sliced thin
  • 2 Tablespoons Tarragon vinegar
  • 3 Tablespoons Worcestershire sauce
  • 1/2 teaspoon prepared mustard
  • 1 Cup water
  • 1/2 Cup chopped celery
  • 1/2 teaspoon salt
  • 1 pinch Cayenne pepper
  • 1 Cup catsup
  1. Roll bird pieces in flour, and brown in butter. Remove birds, and drain off most of the fat. Brown onion in remaining fat. Add vinegar, Worcestershire, mustard, water, celery, salt, cayenne, and catsup, and simmer, covered, for 30 minutes. Add bird pieces and bake, uncovered, at 325 degrees for 1 hour. This recipe yields 2 to 4 servings.
  2. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY
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