I was gifted some wild partridges from some hunters last month and tried my hand at cooking them for the first time. They turned out juicy and delicious! – Rebecca
1 cup mostly cooked wild rice
4 partridges, cleaned and trimmed
3 -5 tbsp butter
handful of chopped cranberries (I used dried craisins)
a few sprigs of chives/green onion, chopped finely
2-3 cloves of garlic, chopped finely
Leave the birds uncovered in your fridge for about a day, it helps crisp the skin up. Bring birds out of the fridge about 45 minutes before cooking, and remove moisture from the skin and inside with a cloth or paper towel. Salt the birds inside and out with fine salt. I stuffed my birds with almost cooked rice, mixed with cranberries, onion, and garlic.
Put butter/oil in a saute pan at medium-high heat. When butter is melted and warmed, add the birds breast side up and turn to medium-low heat. Use a ladle and spoon the hot butter over the birds constantly. When the meat starts to turn opaque, turn the birds on their sides. Continue ladling. Continue this on all sides until legs and wings are golden brown.
Turn breast side up again and leave for about 3-5 minutes.
Turn heat up again and ladle butter until breast skin browns. Remove from heat, let rest uncovered for a few minutes.
What are your recipes for game meats?
Indigenous Food Circle Waterloo Region 