Maine Partridge Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding
Maine Partridge Stew
Ruffed grouse, also known as partridge, earned its name from the patch of dark feathers on both sides of its neck that can be expanded umbrella-like into a ruff. It is the largest populations of game bird in North America.  
 
The delicious and delicate white meat is just as tasty in the simplicity of sautéed on its own or in with an accompaniment of flavors in a hearty stew. The subtle flavors of thyme, sage and rosemary in this stew compliment this game bird.

Maine Partridge Stew
Ingredients
Serves 6

2 tablespoons oil
2 onions, chopped
1 medium turnip, chunked
1 pound carrots, peeled and chunked
3 whole partridge breasts, bone-in
2 teaspoons thyme sprigs
2 teaspoons sage
1 teaspoon rosemary
1 tablespoon salt
1 tablespoon freshly ground black pepper
6 cups chicken broth
1 pound red potatoes, washed and quartered
3 tablespoons butter, melted
3 tablespoons flour

Directions

1. Heat oil in stockpot and add onions, turnip, and carrots and toss to coat. Cook for 5 minutes on medium heat.
2. Add Add partridge, thyme, sage, rosemary, salt and pepper and stir. Add chicken broth and bring to a boil then reduce heat to a simmer for 1 hour.
3. Remove partridge and remove meat from the bone. Add potatoes, cook 20 more minutes.
4. Combine melted butter and flour to make a roux. Add to stew and stir until combined and a little thickened. Add the partridge meat back into the pot, heat through and serve.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here.

Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Gourmet Ingredients!

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