*  Exported from  MasterCook  *
 
                         PARTRIDGE WITH MOLE SAUCE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Game                             Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    4                    Partridges, about 1 lb. each
      1/4   c            All-purpose white flour
                         Salt and freshly ground
                         -black pepper to taste
    2       tb           Olive oil
    1       sm           Onion, chopped
    2                    Cloves garlic, minced
    3       tb           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   ts           Dried thyme
      1/2   ts           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,
                         -chopped
 
   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
  
 
 
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