Partridge Stew
Recipe: #3543
December 16, 2011
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Game, Vegetables, Carrot, Onions, Native American, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch more
"This is my favourite way to eat partridge. It is so tender and juicy. I like serving this over a buttered slice of bread to soak up the juices. If you prefer a gravy type sauce for a stew; when the stew is ready spoon out 1/4 cup of the juices and mix it well with 1 tablespoon cornstarch, then mix it in to the crock-pot. Cover and let the stew cook for another half hour."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (399.5 g)
- Calories 118.9
- Total Fat - 1.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 2.2 mg
- Sodium - 1007.7 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 4 g
- Sugars - 6.1 g
- Protein - 4.3 g
- Calcium - 44.3 mg
- Iron - 1.1 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place partridge in crock-pot.
Step 2
Add remaining ingredients.
Step 3
Cook on low for 8 hours or on high for 5 hours.
Step 4
Remove herb sprigs and throw away.
Step 5
Take partridge out and remove meat from bones.
Step 6
Return the meat to the crock-pot and mix.
Step 7
Serve.
Tips & Variations
No special items needed.
