Lemon-Rosemary Chukar Partridge



2 whole dressed chukar partridges (¾ to 1 lb. each), skin on, halved
8 thin slices lemon
1 teaspoon dried rosemary leaves
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
2 tablespoons fresh lemon juice


Heat oven to 350°F. Loosen skin on breasts of partridges. Place 1 lemon slice under skin of each partridge half. Spray 13 x 9-inch baking pan with nonstick vegetable cooking spray. Arrange partridge halves skin-side-up in pan. Sprinkle evenly with rosemary, salt and pepper. Arrange remaining 4 lemon slices over partridges.

In small bowl, combine water and juice. Pour mixture into pan. Cover pan with foil. Bake for 20 to 25 minutes, or until meat is tender. Remove pan from oven. Remove foil. Heat broiler. Place partridge halves under broiler with surface of partridges 4 to 5 inches from heat. Broil for 2 to 3 minutes, or until partridges are lightly browned.




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