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Partridge with Wild Rice Recipe

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Gary Miller of Riggins, Idaho shares his flavorful game bird recipe featuring tender partridge on a bed of well-seasoned wild rice. "You can use whatever type of bird you have in your area," he says.

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Partridge with Wild Rice Recipe

Prep: 20 min. Bake: 40 min.

Yield: 2 Servings

20 40 60

Ingredients

1 package (6.7 ounces) mushroom-flavored brown and wild rice mix
1/4 cup all-purpose flour
2 partridge game birds (14 ounces each), split lengthwise
2 tablespoons canola oil
1 cup milk
1/4 teaspoon pepper

Directions

Prepare rice according to package directions. Place flour in a large resealable plastic bag; add game birds and shake to coat. In a large skillet, cook birds in oil until browned; remove. Add milk and pepper to skillet; cook and stir until heated through.
Place the rice in a greased 9-in. square baking dish. top with game birds and milk mixture. Bake, uncovered, at 350° for 40-50 minutes or until a meat thermometer reads 180° and meat is tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 854 calories, 28 g fat (7 g saturated fat), 227 mg cholesterol, 1,173 mg sodium, 86 g carbohydrate, 4 g fiber, 62 g protein.

Originally published as Partridge with Wild Rice in Taste of Home April/May 2003, p56

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