Name: Partridge with Mole Sauce
Ingredients: Stephen Ceideburg; 4 Partridges, about 1 lb. each; 1/4 c All-purpose white flour; Salt and freshly ground black pepper to taste; 2 tb Olive oil; 1 sm Onion, chopped; 2 Cloves garlic, minced; 3 tb Minced fresh cilantro; 1 1/4 c Defatted chicken stock or water; 2 Canned or fresh plum tomatoes, coarsely chopped; 1 Bay leaf; 1/2 ts Dried thyme; 1/2 ts Cinnamon; 1/4 c Pepitas (green pumpkin seeds); 1/2 Dried mild dried pepper; 1 Chipotle pepper or to taste, seeds removed; 1/2 oz Unsweetened chocolate, chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Game, Poultry	8	Servings

INGREDIENTS

		Stephen Ceideburg
4		Partridges, about 1 lb. each
1/4	c	All-purpose white flour
		Salt and freshly ground black pepper to taste
2	tb	Olive oil
1	sm	Onion, chopped
2		Cloves garlic, minced
3	tb	Minced fresh cilantro
1 1/4	c	Defatted chicken stock or water
2		Canned or fresh plum tomatoes, coarsely chopped
1		Bay leaf
1/2	ts	Dried thyme
1/2	ts	Cinnamon
1/4	c	Pepitas (green pumpkin seeds)
1/2		Dried mild dried pepper
1		Chipotle pepper or to taste, seeds removed
1/2	oz	Unsweetened chocolate, chopped

INSTRUCTIONS

This is a strong sauce, but partridge is an intensely flavored bird and is
equal to it. Serve with rice or soft flour tortillas. Note: Pasilla and
ancho peppers can be ordered from Dean & DeLuca, 560 Broadway, New York, NY
10012, (800) 221-7714.
Tie partridge legs together and secure to the body with a toothpick.
Combine flour, 1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish. Dredge
partridges in flour mixture. Heat oil in a deep casserole with a lid over
medium-high heat. Brown partridge in batches, turning, for about 5 minutes.
Set aside. Add to the pot onions, garlic, 1 Tbsp. cilantro and 1/4 cup
stock or water and cook for about 2 minutes, or until softened. Add
tomatoes, bay leaf, thyme, cinnamon and remaining 1 cup stock or water.
Return birds to the pot, bring to a boil, reduce heat and cover. Simmer,
basting occasionally, for 20 to 30 minutes, or until the birds are tender
and their juices run clear when they are pierced with a fork.
Meanwhile, roast pepitas over medium heat in a small, dry skillet, stirring
frequently, for about 3 minutes, or until lightly browned. Set aside. Roast
pasilla and chipotle peppers in the same skillet for about 30 to 40 seconds
until fragrant.
Remove birds from the casserole dish and cool slightly. With poultry
shears, cut them in half, discarding the back bone. Set aside and cover
with foil to keep warm. Boil the sauce over high heat for 5 to 10 minutes,
stirring often, until it has been reduced to 1 cup. Add pepitas, dried
peppers and chipotles to the cooking liquid and cook for 1 to 2 minutes.
Remove bay leaf and transfer the sauce to a blender or food processor. Add
chocolate and blend until smooth. If the sauce seems too thick, add a
little stock or water.
Return the sauce to the casserole dish and heat through briefly over low
heat. Taste for seasoning: it should be smoky, hot and slightly bitter. Nap
the birds with the sauce and garnish with the remaining 2 Tbsp. cilantro.
232 CALORIES PER SERVING: 29 G PROTEIN, 9 G FAT, 9 G CARBOHYDRATE; 101 MG
SODIUM; 79 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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