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Taste Of Home’s Partridge With Wild Rice: Wild Game Cooking

Taste of Home

My friend Dean said he and his buddies from the Twin Cities were going to do “a little bird hunting this week-end”.  You know, male bonding.  I asked what they do with them,  he laughed and said “eat em’”!

I haven’t like the taste of wild game in the past, but this recipe from Taste of Home might just change my mind, sounds good!  So, I have the recipe, if Dean can get me some birds.  Try a new recipe with your fowl, from Taste of Home!

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.  (Double or triple  if you have a bunch of hungry huntin’ buddies and you had a good day!)

Remember, our Taste of Home Cooking School tickets are on sale NOW!  Get details and order your tickets  [here]!

Information via:  www.tasteofhome.com

 

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