2010-10-13 / Irregular Regulars

Recipes from the Ridge

by Jane Wilkinson

This month is “sacred” at our house and for good reason. It’s bird hunting time and there are lots of great ways to prepare those bounties. I like to try new ways each October, but we always prefer the old fashioned methods. Don’t let the hunters in your house let you down this season.

Parker’s Woodcock
Cleaned woodcock (2-3 per person)
1 pkg. dry onion soup mix
1/2 stick butter, cut up

Place the woodcock on a large piece of foil, and sprinkle them with the onion soup mix and dot with the butter. Enclose the birds tightly in the foil and bake them for 30 to 40 minutes at 350 degrees. (When you eat them, beware of tiny bones!)
BBQ Partridge
1 onion w/3 cloves stuck in it
1 t. salt
1/2 t. pepper
4-6 partridge, cleaned
1/4 cup molasses
1/4 cup ketchup
2 T. pineapple juice (or orange)
1 T. soy sauce
1 T. minced onion
Salt & pepper to taste

Combine the partridge with the onion, salt, pepper and water to cover. Bring this to a boil and then lower the heat and let it simmer for 10 to 15 minutes. Combine the remaining ingredients. Remove the partridge breasts from the pan and place them in a baking dish. Pour the BBQ sauce over them and bake uncovered for a half hour at 325 degrees. (*Woodcock can be substituted.)

Grouse Parmesan
1/4 lb. ham, cubed
2 T. butter + 1 T. for sauce
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
6 partridge breasts
2 T. Worcestershire® sauce
2 t. mustard

Melt two tablespoons of butter in a saucepan, and then add the ham —stir occasionally to brown slightly. In a bowl, mix together the Parmesan cheese and the bread crumbs. Stir in the cooked ham and spread half of this mixture in a baking dish. Melt the remaining one tablespoon of butter in a saucepan, and then whisk in the Worcestershire sauce and the mustard —combine thoroughly. Dip the birds in the mustard mixture, coat them well and then place them in the baking dish atop the ham mixture. Drizzle any leftover sauce on the breasts. Evenly sprinkle the remaining bread crumb mixture on top as well. Bake at 375 degrees for 20 to 25 minutes.

Partridge Paprika
1 cup of water
1 t. chicken stock powder
(or replace these 2 with 1 cup chicken stock)
1 onion, chopped
1 lg. tomato, chopped
1/2 stick butter
1 T. paprika
4-6 partridge breasts
Salt & pepper to taste
1 sm. container sour cream (1 cup)

Make the chicken stock with the water and powder (or use the prepared). Heat the butter in a skillet and then add the onion and cook it until it’s transparent. Add the partridge breasts, turning to brown on all sides. Add the paprika, salt, pepper, tomato and chicken stock. Cover the pan, reduce the heat to simmer and cook it gently for 30 to 40 minutes, and then remove it from the heat. Add the sour cream (the partridge can be removed to make stirring the sour cream easier). Replace the birds and heat through —about 10 minutes.

Wood-Grouse Stew
1-2 grouse
1-2 woodcock
2 onions, chopped
1 green pepper, chopped
1 carrot, sliced
1 sm. can diced tomatoes
2 beef bouillon cubes
1/4 cup barley
1 sm. can mushrooms

Clean the birds and chop them coarsely. Cover them with water in a pot and then add salt and pepper to taste. Boil until the meat is done. Remove the birds and debone them. While the soup stock is still warm, stir in the bouillon cubes and the vegetables. Meanwhile, cut up the birds and return them to the pot along with the barley and mushrooms. Add a dash of Worcestershire® Sauce and heat through. Awesome as a stew or over cooked rice.

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