| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Main dish, Poultry, Meats | 3 | Servings |
INGREDIENTS
| 3 | Hungarian or Chukar partridges | |
| Salt | ||
| Pepper | ||
| Salad Oil | ||
| 1/4 | c | Garlic cloves, minced |
| 3 | sm | Onions, sliced thin |
| 3 | lg | Green Peppers, chopped fine |
| 1/4 | c | Dry Sherry |
| 2 | c | Pimentos, chopped or 1 ea 4 oz. can of pimentos |
| 2 | c | Water |
INSTRUCTIONS
Split partirdges, salt and pepper, and roll in flour. Heat oil in deep skillet, brown halves of partidges on both sides and as they are browning, add garlic and onions. Put birds in Dutch oven or deep casserole and add rest of ingredients. Cook for approx. 45 minutes or until tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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