Posts Tagged ‘Partridge’

It has been a long winter and it is coming to an end. Hank and I had the privilege to participate in Maine’s Black Bear Study program. It is the longest and most extensive black bear study on the North American Continent. The world renown black bear biologist, Randy Cross along with biologist Lisa Bates and Matt O’Neil guided us on a 8 mile snow shoe trek to visit a sow bear named Lugnut with 3 male cubs. Maine’s black bears are very fortunate to have such dedicated and talented professionals looking after them. Take a look at the video we put together and you will see what I mean.
Bert

1/2 c. flour                                                                                                  Dumplings

1 tsp. salt                                                                                                   1 c. flour

1/4 tsp. black pepper                                                                              1/2 tsp. salt

3 lbs partridge, cut up                                                                             2 tbsp, parsley

1 medium onion, chopped                                                                      1- 1/2 tsp. baking powder

1 c. thinly sliced celery (3 ribs)                                                              2 tbsp. shortening

1 c. thinly sliced carrots (3 large)                                                          1/2 c. milk

1/3 tsp. marjoram

1 c. water

1c. (10-1/2) chicken gravy

Coat partridge in mixture of flour, salt and pepper.  Put all ingredients in cooker or crock pot.  Cover and cook low about 5 hours.  Then turn heat to high.

Dumplings: In small  bowl, stir together flour, baking powder and salt.  Cut in shortening.  Stir in parsley and milk just until flour mixture is moistened.  Drop dumplings by tablespoon on partridge and vegetables.

Cover and cook 30 minutes or until done

1/4 c. flour

1 tsp. salt

1/4 tsp. pepper

2 partridge, cut up

6 tbsp. butter

3/4 light cream

3 egg yolks

4 c. white wine

Combine flour, salt and pepper in a plastic bag.  Add partridge pieces and shake to coat.  Brown partridge lightly in butter.  Place partridge and wine in dish. Bake at 350 degrees covered one hour or until tender.  Remove to platter.  Beat cream with egg yolks, slowly stir in pan drippings.  Cook and stir over medium heat just until sauce is smooth and thickened.  Do Not boil Pour sauce over partridge.  Garnish platter with sauteed apples.

Sauteed Apples:  Core and slice two (2) apples into wedges.  Put 3 tbsp. butter in skillet and add apples.  Sprinkle with 1 tsp. sugar and cook, turning often until lightly browned.

North Country Lodge,  Ellie Goodman

Little Known Facts About Maine:

The Sun rises on Mount Katahdin first each day.