Curried Partridge (or duck)


Ingredients

3 birds
cold water
3 tbsp. salt
1 washed, unpeeled onion, stuck with cloves
1 apple, peeled and chopped
½ cup raisins
½ cup sherry
3 tsp. cinnamon
1 tsp. rosemary
2 tsp. sesame seeds, crushed
 3 tbsp. curry
2 tsp. ginger
½ cup diced carrots
½ cup diced celery
½ cup diced green pepper
3 tbsp. soya sauce
½ cup shredded coconut
2 tsp. corn starch
2 cups long grain rice, steamed

Directions

  1. Remove feathers and eviscerate birds (preferably, this has been done in the field.) Soak in a pot of cold, salted water for 30 minutes.
  2. Discard water. Place birds in a pot and cover with fresh, cold water. Add whole onion, stuck with cloves. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes. Remove birds; discard onion but save stock.
  3. While waiting for birds to cool, peel apple and cut into small chunks. Soak raisins in sherry. Remove meat from bones, cutting into bite-sized pieces.
  4. Pour oil into hot wok or frying pan. Add cinnamon, rosemary, sesame seeds, curry, ginger, and stir three minutes. Add meat and cook 2 minutes more. Add raisins, sherry, apple, carrots, celery, green pepper, soya sauce, coconut, 1 cup of stock. Lower heat to a simmer, stirring constantly. Serve on a bed on steamed rice.
Reprinted courtesy of the Ontario Federation of Anglers & Hunters

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