Partridge with Wild Rice Recipe

Partridge with Wild Rice Recipe
Partridge with Wild Rice Recipe photo by Taste of Home
Publisher Photo

Partridge with Wild Rice Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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 thermometer reads 180° and meat is tender. Yield: 2 servings.
Originally published as Partridge with Wild Rice in Taste of Home April/May 2003, p56

Nutritional Facts

1 each: 854 calories, 28g fat (7g saturated fat), 227mg cholesterol, 1173mg sodium, 86g carbohydrate (8g sugars, 4g fiber), 62g protein.

  • 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
  1. 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.
  2. 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 thermometer reads 180° and meat is tender. Yield: 2 servings.
Originally published as Partridge with Wild Rice in Taste of Home April/May 2003, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPartridge with Wild Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review