Conference turris::cooks

1600.0. "Sweet and Sour Partridge" by IRT::CGREENE (Colleeeeeen Greeeeeene DTN 334-2450) Fri Jan 20 1989 14:41

    
    
    3 or 4 partridges			Salt and pepper to taste
    3 tablespoons olive oil		1 cup chopped onion
    1 clove garlic			10 water chestnuts, sliced
    2 teaspoons Dijon mustard		1/2 cup apricot jam
    1/2 cup tomato sauce		1/2 cup chicken stock
    1 tablespoon balsamic vinegar	2 teaspoons soy sauce
    1 teaspoon white wine 		4 scallions, chopped
    	Worcestershire sauce		Hot cooked rice
    
    
    1.	Quarter birds and season with salt and pepper.  Heat 2 tablespoons
    	oil and brown partridge on both sides.  Remove pieces and set
    	aside.  Add remaining tablespoon olive oil to pan and saute
    	onion and garlic 5 minutes over medium heat.
    
    2.	Stir in water chestnuts, mustard, jam, tomato sauce, chicken
    	stock vinegar, soy sauce and Worcestershire sauce.  Simmer,
    	covered, 45 minutes, or until birds are tender.  Remove partridge
    	to serving dish and reduce sauce by half.  Pour sauce over
    	partridge and sprinkle with scallions.  Serve with rice.
    
    Makes 4 servings.