Canadian Braised Partridges

May 12, 2023May 12, 20230 14

A rich and flavorful recipe for Canadian Braised Partridges

by The Chefin Meat

Prep

30 min

Cook

2 hrs

Ready In

2 hrs 30 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

470

Sugar

Fat

32g

Canadian Braised Partridges is a classic dish that highlights the rich flavor of wild game. The creamy sauce complements the tender meat, making this dish a favorite for special occasions. It can be difficult to find partridges, but if you have access to them, this recipe is a must-try. Serve with crusty bread and a glass of red wine for a perfectly decadent meal.

Instructions

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	Rinse the partridges and pat dry with paper towels. Season the birds with salt and pepper and lightly coat with flour.
3.	In a large dutch oven, heat the bacon fat over medium heat until hot. Brown the partridges on both sides and remove them from the pot.
4.	Add the onion and caraway seed to the pot and cook until the onion is translucent, about 5 minutes.
5.	Add the condensed cream of celery soup and milk to the pot, stirring to combine with the onion mixture. Bring the mixture to a simmer.
6.	Return the partridges to the pot and spoon the sauce over them. Cover the pot and place it in the oven.
7.	Bake for 1 1/2 to 2 hours, until the partridges are tender and the sauce has thickened. Serve hot, garnished with fresh parsley if desired.

PROS

This recipe produces a rich and flavorful dish that is sure to impress guests.

The partridges are tender and juicy, and the creamy sauce adds a decadent touch.

CONS

Wild game can be expensive and difficult to source.

This recipe requires a long cooking time, so plan accordingly.

HEALTH & BENEFITS

Wild game is a healthy and sustainable protein source.
Partridges are lean birds, making this dish a good choice for those watching their fat intake. The caraway seeds in this recipe have been linked to digestive health and may help regulate blood sugar.

	4 partridges
	salt and pepper
	flour
	1/4 cup bacon fat
	1/2 cup milk
	1 can condensed cream of celery soup
	1/2 cup onion , chopped
	1/4 teaspoon caraway seed