Chukar in Rosemary-Cream Sauce



1/2 cup plus 2 tablespoons all-purpose flour, divided
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 whole dressed chukar partridges (¾ to 1 lb. each), skin removed, halved
1 cup vegetable oil
2 medium russet potatoes, cut into ½-inch cubes
2 medium carrots, cut into 1-inch pieces
1 cup quartered fresh mushrooms
½ cup halved pearl onions
2 tablespoons butter or margarine
1/2 cups half-and-half
? cup cream sherry
¼ cup dry white wine
½ teaspoon dried rosemary leaves


Heat oven to 350°F. In shallow dish, combine 1/2 cup flour, the salt and pepper. Dredge partridge halves in flour mixture to coat. In 12-inch skillet, heat oil over medium-high heat. Add partridges. Cook for 3 to 4 minutes, or until browned, turning partridges occasionally. Drain partridges on paper-towel-lined plate. Arrange partridge halves in 13 x 9-inch baking dish. Arrange potatoes, carrots, mushrooms and onions around partridges. Set aside. In 1-quart saucepan, melt butter over low heat. Stir in remaining 2 tablespoons flour. Cook for 1 minute, stirring constantly. Gradually stir in half-and-half. Stir until smooth. Stir in sherry, wine and rosemary. Pour cream sauce over partridges. Cover with foil. Bake for 1 to 1¼ hours or until meat is tender and vegetables are tender-crisp


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