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Partridge With Mole Sauce

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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 T Olive oil
1 Onion, chopped
2 Cloves garlic, minced
3 T 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 t Dried thyme
1/2 t 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

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

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 101
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 208.7mg
Potassium: 302.2mg
Carbohydrates: 14.5g
Fiber: 2.8g
Sugar: 6.6g
Protein: 2.7g


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